Eight-Treasure Sea Cucumber

Name: Eight-Treasure Sea Cucumber
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Ingredients: 400 g soaked sea cucumber (cleaned, cut into strips); 25 g cooked ham (sliced); 25 g winter bamboo shoot (sliced); 25 g cooked chicken (sliced); 25 g cooked lotus seeds (cored); 50 g soaked beef tendon (cleaned, cut into strips); 15 g dried shrimp; 50 g water chestnut (diced); 5 g soaked shiitake mushroom; to taste scallion and ginger (for aromatics); to taste chicken broth; to taste seasonings (for thickening sauce)

Rehydrated sea cucumber steamed with assorted ingredients, finished with a thickened sauce.

1h 40m

Easy

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Ingredients

soaked sea cucumber (cleaned, cut into strips) 400 g

cooked ham (sliced) 25 g

winter bamboo shoot (sliced) 25 g

cooked chicken (sliced) 25 g

cooked lotus seeds (cored) 25 g

soaked beef tendon (cleaned, cut into strips) 50 g

dried shrimp 15 g

water chestnut (diced) 50 g

soaked shiitake mushroom 5 g

scallion and ginger (for aromatics) to taste

chicken broth to taste

seasonings (for thickening sauce) to taste

Instructions

Step 1

Clean the sea cucumber and beef tendon, then cut into strips.

Step 2

Slice the winter bamboo shoot, ham, and cooked chicken; dice the water chestnut; core the cooked lotus seeds.

Step 3

Heat the wok, add scallion and ginger to release aroma, then add the sea cucumber and stir-fry briefly. Pour in chicken broth, then transfer to a bowl.

Step 4

Combine the chicken broth, shiitake mushroom, ham and other ingredients, simmer until cooked, then pour over the sea cucumber and steam for 1 hour. Drain the liquid and arrange on a plate.