Braised Sea Cucumber and Lamb
A Zhejiang dish of braised sea cucumber and lamb, featuring a golden color and a rich, savory flavor.
Ingredients
rehydrated sea cucumber
500 g
lamb loin
500 g
chicken fat
15 g
scallion-ginger oil
100 g
soy sauce
6 g
Sichuan peppercorns
10 g
scallion segments
50 g
salt
5 g
ginger chunks
25 g
MSG
5 g
Shaoxing cooking wine
20 g
wet cornstarch slurry
50 g
chicken stock
2 kg
Instructions
1
Step 1
Rinse the rehydrated sea cucumber and slice it into large pieces. Blanch in boiling water, then remove and drain well. In a pot, combine 1.5 kg of the chicken stock with the Sichuan peppercorns, scallions, ginger (smashed), and 15 g of the cooking wine. Add the lamb loin and simmer until tender. Remove the lamb and cut into 10 cm long, 3 cm wide slices, then arrange neatly on a serving plate.
2
Step 2
Heat the scallion-ginger oil in a wok over high heat, add the remaining 5 g of cooking wine, then pour in the remaining 500 g of chicken stock along with the soy sauce, salt, and MSG. Add the sea cucumber slices and the sliced lamb to the broth and simmer on low heat for about 10 minutes. Thicken with the wet cornstarch slurry, gently toss to coat, drizzle with the chicken fat, and serve immediately.
