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!