Chicken and Sea Cucumber

Chicken and Sea Cucumber

　　Chicken and Sea Cucumber

Ingredients:

    750g rehydrated sea cucumber, 150g chicken breast, 150g pork loin, 1 egg white, 1 large piece of pork skin (250g), 200g chicken bones, 75g cooking oil, 10g salt, 5g MSG, 25g cooking wine, 10g scallions and ginger, 0.5g pepper, 600g stock, 20g cornstarch, 200g pork belly, 10g ham powder.

Method:

    (1) Wash the rehydrated sea cucumber, blanch in boiling water, then remove and place in a clay pot (line the bottom with bamboo mat). Cut the chicken bones into large chunks, blanch them together with the pork skin in boiling water, rinse off blood residue, then place the pork skin on top of the sea cucumber.

    (2) Heat a wok with cooking oil, sauté scallions and ginger until light golden brown, then stir-fry the chicken bones briefly. Add cooking wine, pork belly, salt, stock, and MSG. Once it comes to a boil, pour everything into the clay pot with the sea cucumber. Cover and simmer over low heat for 40 minutes.

    (3) Mince the chicken breast and pork loin together, place in a bowl, and mix with egg white, salt, MSG, cornstarch, and a small amount of water to make a smooth paste. Then remove the clay pot from heat, discard the chicken bones, scallions, ginger, and pork skin. Take out the sea cucumber, place it upside down in the bowl, and pour the original sauce over it.

    (4) To serve, remove the sea cucumber from the steamer, strain the sauce into a wok, add salt and MSG, bring to a boil, thicken with cornstarch, then slowly stir in the chicken paste until cooked through. Sprinkle with pepper, mix well, then transfer to the sea cucumber bowl. Place the bowl in a serving dish, sprinkle with ham powder, and serve.

Features:

    Tender, smooth, richly aromatic.