Crispy Chicken with Sea Cucumber

Crispy Chicken with Sea Cucumber

　　Ingredients: 400g soaked sea cucumber, 200g diced chicken breast, 50g pork fat, 10 shoots of Chinese flowering cabbage, 1 egg.

　　 Seasonings: salt, MSG, pepper, cornstarch, sugar, soy sauce, scallions, ginger, chicken oil, chicken broth, etc., as needed.

　　 Knife skills: Slice the soaked sea cucumber into 6cm-long and 3cm-wide thin slices, rinse them several times in clean water. Dice the chicken and pork fat into mince. Wash the Chinese flowering cabbage.

　　 Cooking method: Stew-fry. Mix the chicken mince and pork fat mince with egg white, salt, MSG, pepper, and cornstarch until well combined. Shape by hand into small balls and deep-fry in oil heated to 150°C until golden brown. Remove and set aside. Leave a little oil in the wok, add chicken broth, and put in the fried balls. Add Chinese flowering cabbage, scallion sections, ginger slices, sugar, soy sauce, MSG, and pepper. Cook through and remove. Arrange the balls at the base of a serving plate, and arrange the Chinese flowering cabbage around the edge. Leave a little broth in the wok, add the sea cucumber and simmer until flavorful. Thicken with a medium cornstarch slurry, then transfer to the plate on top of the balls. Drizzle with chicken oil and serve.

　　 Flavor profile: The sea cucumber is tender and soft, the meatballs are crispy and aromatic, the color is light yellow, and the taste is savory and delicious.

　　 Technical tips: The sea cucumber must be fully soaked and cleaned, with no numbing texture. The size of the chicken meatballs should be even.