Taro Paste Sea Cucumber

Taro Paste Sea Cucumber

　　Taro Paste Sea Cucumber

Ingredients:

    500g rehydrated sea cucumber (4 small pieces), 15g ginger, 300g bone-in chicken, 10g scallions, 500g light second soup, 150g pork belly, 10g dried shrimp, 20g soaked dried mushrooms, 0.1g licorice, 10g Shaoxing wine, 10g white liquor, 10g refined salt, 10g soy sauce, 10g oyster sauce, 125g cooking oil, 400g peeled taro, 2g celery seeds, 0.1g pepper, 3g sesame oil.

Preparation Method:

(1) Boil the sea cucumber in boiling water for about 6 minutes, then remove. Heat a wok over medium heat, add 25g cooking oil, then add ginger, scallions, and white liquor. Stir-fry until fragrant, then add 100g of light second soup and soy sauce. Add the sea cucumber, braise for about 2 minutes, then drain in a colander to remove excess water. Discard the ginger and scallions. Cut the chicken and pork belly into chunks and set aside.

(2) Clean the wok and return it to the stove. Add 50g cooking oil, lightly stir-fry the sea cucumber, then transfer it to a clay pot lined with bamboo slices. Return the wok to the heat, add the chopped pork belly and chicken, pour in Shaoxing wine, add light second soup, soy sauce, oyster sauce, refined salt, and licorice. Stir-fry briefly to combine, then pour everything into the clay pot. Cover, bring to a boil over high heat, then simmer over low heat for about 1 hour. Add the mushrooms and dried shrimp, then continue simmering for about 30 minutes until the sea cucumber becomes soft. Remove and let cool.

(3) Wash and slice the taro, steam until cooked, then mash into taro paste using a knife. Mix the taro paste with refined salt, MSG, pepper, sesame oil, and celery bits. Stuff the mixture into the cavities of the braised sea cucumbers. Arrange them individually on a plate, steam for about 7 minutes, then remove. Reduce the sauce in the clay pot, mix with a bit of starch water to thicken, and drizzle over the sea cucumbers before serving.

Features:

Soft and smooth texture, rich and savory flavor.