Braised Chinese Mushrooms abalone chestnut fish maw in Oyster sauce
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Braised Chinese Mushrooms abalone chestnut fish maw in Oyster sauce

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From YoRipe by Ar Kanji
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90 min



Dried Chinese Shiitake Mushrooms
8 pieces
6 pieces
Rehydrated Fish Maw
3 pieces
Dry Scallops
2 pieces
Jinghua Ham
20 g
Rock Sugar
15 g
Dark Soy Sauce
2 tsp
Lee Kum Kee Oyster Sauce
1 tbsp
Sesame Oil
1 tsp
Shaoxing Wine
1 tbsp
Chicken Stock
500 ml
Reserved the Water from Soaked Mushroom
Potato Starch
mix with 1 tablespoon water
1 tbsp
1 slice
3 cloves

How to cook


  • Soak mushrooms, dry scallops in water for about 30 minutes until completely softened and trim the mushroom stems. Rinse away any dirts or impurities. Drain out the mushrooms. Save the soaking water for later use.
  • Use a handful of cornflour to mix with the mushrooms and rub with your hand. Set aside for 15 minutes, then rinse.

Start cooking

  • Use a deep pot, add the mushrooms, shallots, ginger, garlic and few drops of oil. Saute over medium-high heat.
  • Add soaking water and rock sugar till boil.
  • Reduce heat to low and simmer until water dries up and thickens. Add more water if necessary.
  • Add in chestnut, dry scallops and Braise for 1 hour until the mushroom is soften. Add in fish maw and cook for another half an hour.
  • Pour in the seasonings and stir to combine. Taste by yourself. Season with soy sauce or sugar if needed.
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