Name: Braised Oyster with Sea Moss (Fat-Choi-Hoo-See)
Yield: 4 servings
Ingredients: 300 g Chinese and iceberg lettuce leaves (11 ounces); 8 jumbo oysters; 2 Tbsp vegetable oil (30 ml); 8 black mushrooms, soaked in water; 20 g sea moss, soaked in water (0.7 ounces); 100 mL chicken stock (⅓ cup +2 tbsp); 2 Tbsp oyster sauce (30 ml); 1 tsp sesame oil (5 ml); Salt, to taste; 1 tsp sugar (5 ml); 1 tsp cornstarch (5 ml); 1 Tbsp water (15 ml)

Braised Oyster with Sea Moss (Fat-Choi-Hoo-See)

Yields

4 servings

Recipe Courtesy Christopher Christie, Executive Chef, Langham Hotel, Hong Kong. The significance of this dish is in wishing the coming year will bring money to all involved in business transactions as well as wishing one success within their business. It is considered a general good luck greeting among business associates at New Year’s.

ingredients

300

g Chinese and iceberg lettuce leaves (11 ounces)

jumbo oysters

Tbsp vegetable oil (30 ml)

black mushrooms, soaked in water

g sea moss, soaked in water (0.7 ounces)

100

mL chicken stock (⅓ cup +2 tbsp)

Tbsp oyster sauce (30 ml)

tsp sesame oil (5 ml)

Salt, to taste

tsp sugar (5 ml)

tsp cornstarch (5 ml)

Tbsp water (15 ml)

Ingredient Substitution Guide

directions

Step 1

Blanch lettuce quickly in seasoned water, remove and line a serving dish with the leaves.

Step 2

Poach oysters in the same water until 50% cooked. Remove.

Step 3

Heat Chinese wok and quickly sauté oysters with vegetable oil. Add the black mushrooms, sea moss, chicken stock and oyster sauce. Cook for a few minutes until the mushrooms are soft.

Step 4

Season the sauce with sesame oil, salt and sugar. Mix cornstarch with water. Add enough of the cornstarch mixture to slightly thicken the sauce.

Step 5

Place oysters, black mushrooms and sea moss on top of lettuce.

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Braised Oyster with Sea Moss (Fat-Choi-Hoo-See)

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