Braised Sea Cucumber with Stuffed Chicken Wings
Debone the chicken wings and stuff them with bamboo shoot strips. Braise together with sea cucumber, adding fried scallion-ginger oil and Sichuan peppercorn oil in batches during cooking. Finish with stir-fried baby bok choy.
Ingredients
Rehydrated sea cucumber (cleaned, deveined, and blanched once)
500 g
Tender chicken wings (washed, steamed for 30 minutes, deboned, and stuffed with bamboo shoot strips)
12
Baby bok choy hearts (stir-fried)
12
Fresh bamboo shoots (cut into 1-inch strips)
75 g
Lard (used in batches for infused oil)
75 g
Shaoxing wine
40 g
Scallion and ginger (used for infused oil, then discarded)
a pinch
Soy sauce
a pinch
Sichuan peppercorns (used for infused oil, then discarded)
a pinch
Rich broth
1 cup
Instructions
1
Ingredient Preparation
Wash and devein the sea cucumber, then blanch once with boiling water. Wash the chicken wings and steam them for half an hour, then remove and carefully debone them. Separately, cut the bamboo shoots into 1-inch strips and insert them into the chicken wings to replace the removed wing bones.
2
Braising and Infusing Oil
In a clay pot, arrange the sea cucumber and stuffed chicken wings, then add the rich broth, soy sauce, and wine, and braise over low heat. In a separate wok, heat some of the lard with the scallion and ginger to make an infused oil, then pour the flavored oil into the clay pot (discard the scallion and ginger). When the sea cucumber is about 80% cooked, heat the remaining lard with the Sichuan peppercorns to make a second infused oil, then strain out and discard the peppercorns before adding the oil to the pot.
3
Finishing
Stir-fry the baby bok choy hearts just until done, then slide them into the clay pot and bring the contents to a quick boil. Serve immediately.
