Braised Cuttlefish Eggs
Shandong cuisine: the cuttlefish roe is milky white with a tender, delicate texture. The broth is pale yellow and clear, with a subtly tangy and spicy flavor.
Ingredients
cuttlefish eggs (cuttlefish roe, peeled and deodorized)
120 g
chicken fat
10 g
chicken broth
260 g
minced coriander (washed and sanitized)
2 g
black pepper
a pinch
wet starch (thinned)
8 g
salt
1 g
monosodium glutamate (MSG)
3 g
ginger juice
8 g
soy sauce
2 g
vinegar
2 g
Instructions
1
Step 1
Rinse the cuttlefish eggs with warm water, then peel off the fatty skin. Place them in a wok with cold water, bring to a rolling boil over high heat, then remove from heat and soak for 5 to 6 hours. Next, peel the cuttlefish eggs into individual slices and place them back in a wok with cold water. Bring to near-boiling over high heat, then switch to cold water and bring to a boil again. Repeat this process 5 to 6 times to remove the salty, fishy odor.
2
Step 2
Pour chicken broth, cuttlefish eggs, cooking wine, ginger juice, salt, soy sauce, MSG, and other seasonings into a wok and bring to a boil over high heat. Then skim off any surface foam, add the thinned wet starch, and stir thoroughly. Next, add black pepper and vinegar, stir a few times, drizzle in chicken fat, transfer to a serving bowl, and garnish with minced coriander before serving.
