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Export 9 ingredients for grocery delivery
Step 1
Soak then Chinese cabbage in cool salted water, then rinse and repeat 3 times until the impurities have been washed away. Let it dry while you use a small knife to gently scrape the sea cucumber under running cold tap water.
Step 2
Cut the cabbage into 4cm (1.6") segments along its height.
Step 3
Do the same with the sea cucumbers.
Step 4
Lay the cabbage on the bottom of a large pot and add 2 US cup (470mL) mushroom water in. Let it simmer on a low-medium heat for 10 minutes.
Step 5
Turn the heat up to high, then add the shiitake mushrooms, sea cucumbers and remaining mushroom water into the pot.
Step 6
Season with the sugar, chicken bouillon powder and oyster sauce. Stir well and bring to a boil, then lower to a simmer.
Step 7
Meanwhile, heat up the oil on high and cook the garlic cloves for 20 seconds or until lightly brown.
Step 8
Pour the cooked garlic, oil and Shaoxing rice wine into the pot and stir to combine.
Step 9
Lay the black moss on top and cook on a low-medium heat for another 30 minutes or until everything is soft.
Step 10
Serve immediately as is with rice!
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