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Number of pax: 6 pax   Cooking duration: 1 hour

Good to Know

Sea cucumber is a good source of protein. Although it’s flavourless on its own, the sea cucumber fully absorbs the flavours of the seasonings and other ingredients.


8 dried Shiitake mushrooms, soaked
1 (medium) or 200 g sea cucumber, pre-soaked and sliced thickly, about 3 – 4 cm thick
50 g ready-to-use fried fish maw, soaked to soften (about 1 hour)
100-150 g canned Pacific clams, rinsed and drained
300 g bok choy
1 tablespoon cooking oil
5 slices ginger
500 ml water
2 tablespoons MAGGI® Oyster Sauce
2 tablespoons (or to taste) MAGGI® Homemade Chicken Stock
½ teaspoon dark soy sauce
1 teaspoon sesame oil
1 teaspoon corn starch
2 tablespoons water


  1. In a wok, heat the oil and fry ginger until fragrant. When the oil is heated, add in sea cucumber, fish maw and mushrooms. Stir well for a minute and then add in the seasoning. Next, pour in water and bring to a boil.

  2. Simmer on low heat for 30 – 35 minutes until sea cucumber and fish maw is softened. Add in Pacific clams and simmer for another 4 – 5 minutes. Mix in thickening and stir well. Then, turn off heat.

  3. Next, blanch bok choy in hot boiling water with a few drops of cooking oil for 10 – 15 seconds, until just wilted. When ready, drain and arrange the bok choy in a circle on a plate.

  4. Finally, ladle sea cucumbers, fish maw, Pacific clams and mushrooms into the middle.

  5. Serve immediately and enjoy while it’s hot.

Nutritional Info

Energy 92 Kcal

Protein 8g

Fat 4g

Carbs 6g

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