Braised Stuffed Sea Cucumber

Name: Braised Stuffed Sea Cucumber
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 500 g soaked sea cucumber; 150 g minced chicken breast (ground to paste); 25 g rendered lard; 50 g scallion ginger oil; 15 g Shaoxing cooking wine; 15 g ginger juice (original text miswritten as "Jiang Zhi"); 4 g MSG; 3 g salt; 2 egg whites; 5 g minced scallion; 10 g soy sauce; 5 g white sugar; to taste water starch slurry (original text miswritten as "Ge Shiliang"); to taste all-purpose flour (original text miswritten as "Ge Shiliang"); to taste chicken broth

A Beijing cuisine dish with a bright, glossy red appearance, tender texture, and a fresh, savory salty flavor.

45 min

Easy

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Ingredients

soaked sea cucumber 500 g

minced chicken breast (ground to paste) 150 g

rendered lard 25 g

scallion ginger oil 50 g

Shaoxing cooking wine 15 g

ginger juice (original text miswritten as "Jiang Zhi") 15 g

MSG 4 g

salt 3 g

egg whites 2

minced scallion 5 g

soy sauce 10 g

white sugar 5 g

water starch slurry (original text miswritten as "Ge Shiliang") to taste

all-purpose flour (original text miswritten as "Ge Shiliang") to taste

chicken broth to taste

Instructions

Stuff the filling

Wash the sea cucumber, blanch in boiling water, then coat the inside with flour. Mince the chicken breast into a paste, add salt, minced scallion, ginger, rendered lard, egg white, and cooking wine, mix well, then stuff the mixture into the sea cucumber that's coated with flour on the inside.

Steam to set shape

Place the stuffed sea cucumber in a steamer and steam briefly to set the shape (do not steam for too long to avoid the chicken paste becoming overcooked and tough).

Braise and thicken sauce

Heat a wok over high heat, add oil and heat until hot, add minced scallion and stir-fry until fragrant. Add soy sauce, cooking wine, ginger juice, MSG, chicken broth, and white sugar, bring to a boil. Add the sea cucumber, simmer over low heat until cooked through, pour in water starch slurry to thicken the sauce, drizzle with scallion ginger oil, then serve.