Dragon and Phoenix Casserole (Stuffed Chicken Wings with Sea Cucumber)

Name: Dragon and Phoenix Casserole (Stuffed Chicken Wings with Sea Cucumber)
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Ingredients: 100 g Sea cucumber, soaked (remove sand gut, wash, cut into segments); 400 g Chicken wings (trim both ends keeping the middle section, blanch, then debone); to taste Lettuce (washed); 10 g Salt; 2 g MSG; 15 g Shaoxing wine; 0.5 g White pepper; 1500 g Superior stock; 20 g Scallion segments; 10 g Ginger slices; to taste Cooking oil

Sea cucumber is threaded through chicken wings and steamed until the wings are tender, creating an elegant presentation rich in nutrients.

1h 15m

Easy

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Dragon and Phoenix Casserole (Stuffed Chicken Wings with Sea Cucumber)

Ingredients

Sea cucumber, soaked (remove sand gut, wash, cut into segments) 100 g

Chicken wings (trim both ends keeping the middle section, blanch, then debone) 400 g

Lettuce (washed) to taste

Salt 10 g

MSG 2 g

Shaoxing wine 15 g

White pepper 0.5 g

Superior stock 1500 g

Scallion segments 20 g

Ginger slices 10 g

Cooking oil to taste

Instructions

Prepare the ingredients

Trim both ends of the chicken wings, keeping only the middle section. Blanch and then debone, taking care to preserve the original shape of the wings. Remove the sand intestines from the sea cucumber, wash well, cut into strips, and thread them through the deboned chicken wings.

Steam the chicken wings

Heat oil in a pot, add the scallion segments and ginger slices and stir-fry until fragrant. Pour in the Shaoxing wine, superior stock, salt, white pepper, and MSG, and bring to a boil. Transfer the stuffed chicken wings into a steaming bowl, place in a steamer, and steam until the chicken wings are thoroughly cooked and tender.

Final steaming and assembly

Line another steaming bowl with the washed lettuce, arrange the stuffed chicken wings on top, pour in the original steaming broth, and steam for another 10 minutes. Serve immediately.