Dragon and Phoenix Casserole
A classic Cantonese dish of sea cucumber wrapped in chicken wings and steamed until tender, rich in flavor and nutrients.
Ingredients
Soaked sea cucumber (remove the sand intestine, wash, cut into strips and thread through the chicken wings)
100 g
Chicken wings (cut off both ends, keep only the middle section, blanch and debone while preserving the original shape)
400 g
Lettuce (washed)
to taste
Salt
10 g
MSG
2 g
Shaoxing wine
15 g
White pepper powder
0.5 g
Superior broth
1500 g
Scallion segments
20 g
Ginger slices
10 g
Cooking oil (for sautéing aromatics)
to taste
Instructions
1
Prepare the Ingredients
Cut off both ends of the chicken wings, keeping only the middle section. Blanch and debone the wings while carefully preserving their original shape. Remove the sand intestine from the sea cucumber, wash it thoroughly, cut it into strips, and thread the strips through the deboned chicken wings.
2
Steam the Stuffed Wings
Heat oil in a pot, add the scallions and ginger, and sauté until fragrant. Add the Shaoxing wine, superior broth, salt, white pepper, and MSG, and bring to a boil. Transfer the stuffed chicken wings into a steaming bowl along with the broth, place in the steamer, and steam until the wings are cooked through.
3
Plate and Steam Again
In a separate steaming bowl, arrange the washed lettuce. Place the steamed chicken wings on top, pour over the original broth, and steam for another 10 minutes. Serve hot.
