Sea Cucumber and Flower Mushroom Braised Chicken

Why people make this dish

Sea cucumber sits at an unusual intersection of tradition and modern nutritional interest. In traditional Chinese medicine, it is considered one of the rare ingredients that nourishes both yin and yang — the cooling, moistening side and the warming, active side — simultaneously. It contains no cholesterol, is rich in collagen, and contains bioactive compounds that have attracted scientific research interest. For middle-aged and older adults looking for an ingredient that is both nourishing and light, sea cucumber is a natural choice.

In everyday Cantonese home cooking, sea cucumber on its own can be quite bland. The technique in this recipe — first braising the sea cucumber in stock to let it absorb flavour, then stir-frying with mushrooms and chicken — transforms it into a deeply satisfying main dish. The flower mushrooms add an earthy, savoury intensity, while the chicken provides warming nourishment to balance the neutral quality of the sea cucumber.

Who it suits / who should be cautious

• Suits the whole family — middle-aged and older adults in particular, as sea cucumber is considered especially supportive at that life stage.
• Women who enjoy collagen-rich foods for skin health will find sea cucumber a natural everyday choice.
• Those with uric acid or gout concerns should moderate intake — sea cucumber itself is low in purines, but the shiitake mushrooms are moderate.
• Those with severe kidney disease and a restriction on high-protein seafood should check with their doctor.
• People with uterine fibroids can eat sea cucumber in moderation — its oestrogen content is not high, according to Bro Niu.

Why these ingredients (the food-therapy logic)

• Sea cucumber (hai shen): Contains no cholesterol and is rich in collagen and mucopolysaccharides. Traditionally regarded as a dual yin-yang tonic — supporting kidney function while nourishing the skin and body’s moisture. Particularly prized as a food for those in middle age and beyond.
• Flower mushroom (hua gu): A premium variety of dried shiitake, with a more intense aroma and a firmer texture. Rich in polysaccharides and umami compounds. Marinating briefly with oil and sugar before cooking gives the mushrooms an especially smooth, rich texture.
• Young chicken: Warming in nature; provides a richer and more substantial flavour base than lean pork. Adds structural nourishment to the dish.

Ingredients (2–3 servings)

Ingredient	Amount	Notes
Rehydrated sea cucumber	2 whole pieces	Must be fully rehydrated before use
Dried flower mushrooms	10 small pieces	Soak until fully soft
Young chicken	Half a chicken	Cleaned; chopped into pieces; marinated
Chicken stock	~250 ml	For braising the sea cucumber
Ginger paste	To taste
Garlic paste	To taste
Shaoxing wine	A splash	For deglazing
Soy sauce, oyster sauce, sugar	To taste	For marinating and seasoning
Cooking oil	A little	For stir-frying

Method

1. Blanch the rehydrated sea cucumber in boiling water briefly, then drain. Place in a small pot with chicken stock and simmer gently for about 30 minutes to allow it to absorb the flavour. Cut into pieces.
2. Soak the dried flower mushrooms until fully expanded. Drain and squeeze out excess water. In a bowl, toss with a little oil and sugar and let rest while you prepare the rest.
3. Chop the chicken, then marinate with light soy sauce and other seasonings to taste for 15 minutes.
4. Heat oil in a wok over medium-high heat. Add the ginger and garlic paste and fry until fragrant.
5. Add the marinated chicken pieces and stir-fry until lightly golden.
6. Add the sea cucumber and flower mushrooms. Toss together.
7. Add a splash of Shaoxing wine and enough water to come partway up the ingredients.
8. Season to taste with soy sauce, oyster sauce, and sugar.
9. Cover and braise on medium heat until the sauce has reduced and concentrated — about 10 to 15 minutes. Serve with steamed rice.

Bro Niu’s tips

Sea cucumber on its own has very little flavour — the key is the initial braising step in stock, which allows the porous flesh to absorb the liquid and develop taste. Skip this step and the sea cucumber will remain bland no matter how good your stir-fry sauce is. The flower mushrooms benefit enormously from a brief toss with oil and sugar before cooking — this gives them a silky, rich texture that elevates the whole dish. Dried shiitake mushroom stems saved from other dishes can be added to any broth to enhance flavour — they are particularly good in a vegetable or yam-based soup.

Community questions answered (selected)

• Q (Ming): I have uterine fibroids. Is it suitable for me to eat sea cucumber and fish maw regularly? Bro Niu: Sea cucumber does contain some oestrogen, but the amount is not particularly high — eating it in moderate amounts should be fine. Fish maw is also fine for you to eat.

• Q (chanmay): Our 84-year-old grandmother has protein in her urine. Is sea cucumber suitable for her? Bro Niu: For someone with protein in the urine, the priority is to reduce salt intake and avoid high-protein seafood (shellfish, crab, prawns) — these add burden to the kidneys. Sea cucumber is a seafood, so it would be best to limit it in her case and consult her doctor.

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Published November 6, 2013 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.