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Hairy Gourd Boat in Oyster Sauce

Preparation Time:   30  (mins)
Cooking Time:   25  (mins)
Cooking Method:   Others
Cook level:   Difficult
Serving Size:   4  (person)


Hairy gourd 1 pc [big]
Straw mushroom(s) 4 pcs [halved]
Chinese mushroom(s) 2 pcs [soaked and halved]
Bamboo pith(s) 15 g [cut into pieces]
Pork 50 g [roasted, cut into pieces]
Asparagus 50 g [cut into pieces]
Pre-soaked sea cucumber (s) 50 g [cut into pieces]
Fried duck webs 2 pcs [defrosted]
Dried scallop 30 g [torn, steamed until tender]
Shrimp(s) 2 pcs [shelled and deveined]
Chu Hou Paste 1 tbsp
Garlic adequate amount
Ginger (s) adequate amount
Green onion(s) adequate amount
Water adequate amount


Premium Oyster Sauce a little
Chicken Bouillon Powder a little
Sugar a little
Premium Oyster Sauce 1 tbsp
Water adequate amount

  1. Cut and scoop hairy gourd into boat shape. Keep a lid. Saute garlic, ginger and green onion until fragrant. Add water until covering hairy gourd. Add seasoning mix and cook until hairy gourd is tender.
  2. Stew Chinese mushrooms, sea cucumber, duck feet, roasted pork, straw mushrooms and bamboo pith with Chu Hou Paste. Set aside.
  3. Cook shrimps and asparagus until done. Put all ingredients onto hairy gourd boat.
  4. Add Lee Kum Kee Premium Oyster Sauce and water to torn dried scallop. Heat through. Pour by the side of hairy gourd.

    This recipe is provided by the Hong Kong Jockey Club - Chief Cook (Chinese) Daniel Cheung.

Tag: Hairy gourd, Premium Oyster Sauce

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