Sea Cucumber Chicken Mushroom Stir Fry Recipe

Cooking Directions

• STEP 1.Soak the sea cucumber in water overnight to rehydrate.
• STEP 2.Boil the sea cucumber until tender, then cut it into bite-sized pieces.
• STEP 3.Marinate the chicken with soy sauce, oyster sauce, and cornstarch for 30 minutes.
• STEP 4.Heat oil in a wok or pan and stir-fry the chicken until cooked.
• STEP 5.Add the mushrooms and sea cucumber to the wok and stir-fry for a few minutes.
• STEP 6.In a separate bowl, mix together the sauce ingredients.
• STEP 7.Pour the sauce into the wok and stir-fry until the sauce thickens and coats the ingredients.
• STEP 8.Serve the Sea Cucumber Chicken Mushroom Stir Fry hot with steamed rice.

Cooking Tips

• Make sure to soak the sea cucumber overnight to ensure it is fully rehydrated.
• Cut the sea cucumber into bite-sized pieces for easier eating.
• Adjust the amount of sauce according to your taste preferences.

Storage and Serving

• Leftover Sea Cucumber Chicken Mushroom Stir Fry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the stir fry in a pan or microwave until heated through.
• Serve the Sea Cucumber Chicken Mushroom Stir Fry as a main course with steamed rice or as part of a Chinese banquet.