Braised Chicken with Sea Cucumber

Name: Braised Chicken with Sea Cucumber
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Ingredients: 200 g Hydrated sea cucumber (split open, innards removed, inner membrane washed off, rinsed, cut into three pieces, inner surface scored with straight knife cuts); 100 g Raw chicken leg meat (rinsed, sinews removed); 25 g Canned bamboo shoots (sliced); 100 g Chicken breast meat (rinsed, sinews removed); 25 g Hydrated dried winter mushrooms; 100 ml Chicken broth; 20 g Cooking wine (used in two portions); 5 g Soy sauce; 1 g Fine salt; 1.5 g Sugar; 1 g MSG; 750 g (75 g actually consumed) Soybean oil (for deep-frying); 25 g Water starch slurry (for thickening); 15 g Scallion segments; 1 slice Ginger slice; 15 g Sesame oil; 15 g Sesame seeds (roasted)

A Korean-style dish featuring rehydrated sea cucumber as the main ingredient, braised with steamed, tender chicken leg and breast meat. The result is soft, succulent, and richly flavored.

1h 15m

Easy

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Ingredients

Hydrated sea cucumber (split open, innards removed, inner membrane washed off, rinsed, cut into three pieces, inner surface scored with straight knife cuts) 200 g

Raw chicken leg meat (rinsed, sinews removed) 100 g

Canned bamboo shoots (sliced) 25 g

Chicken breast meat (rinsed, sinews removed) 100 g

Hydrated dried winter mushrooms 25 g

Chicken broth 100 ml

Cooking wine (used in two portions) 20 g

Soy sauce 5 g

Fine salt 1 g

Sugar 1.5 g

MSG 1 g

Soybean oil (for deep-frying) 750 g (75 g actually consumed)

Water starch slurry (for thickening) 25 g

Scallion segments 15 g

Ginger slice 1 slice

Sesame oil 15 g

Sesame seeds (roasted) 15 g

Instructions

Steam the chicken until tender

Rinse the raw chicken leg and breast meat, remove the sinews, and place them in a large porcelain bowl. Add 10 g of the cooking wine, the scallion segments, the ginger slice, and 100 ml of water. Steam over high heat in a steamer until completely tender.

Prepare the sea cucumber

Split open the sea cucumber, remove the innards, wash off the inner membrane, rinse thoroughly, and place on a cutting board. Cut into three pieces and score the inner surface with straight knife cuts. Slice the canned bamboo shoots and set aside.

Blanch the sea cucumber

Add water to a wok and bring to a boil. Add the sea cucumber and blanch briefly, then rinse in clean water and drain well.

Deep-fry the sea cucumber

Heat a clean wok, add the soybean oil, and heat to about 60 percent hot. Add the sea cucumber pieces one by one to deep-fry briefly and remove any fishy odor, then pour into a strainer to drain off the oil. Discard the remaining oil.

Braise to absorb the flavors

Return the wok to the heat. Add the remaining 10 g of cooking wine, soy sauce, sugar, fine salt, MSG, and white stock. Add the steamed chicken leg and breast meat, sea cucumber, bamboo shoot slices, and winter mushrooms. Fish out and discard the scallion segments and ginger slice. Braise over low heat until the flavors are absorbed. When the sauce has thickened and reduced, drizzle in the water starch slurry to thicken, pour over the sesame oil, transfer to a plate, sprinkle with the roasted sesame seeds, and serve.