Eight Treasure Sea Cucumber

Name: Eight Treasure Sea Cucumber
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 400 g soaked sea cucumber (scored into strips); 25 g cooked ham (sliced); 50 g soaked tendon (cut into thin strips); 25 g cooked chicken (sliced); 25 g fresh winter bamboo shoots (sliced); 15 g dried shrimp; 5 g soaked shiitake mushrooms; 25 g cooked lotus seeds (pitted); 50 g water chestnuts (peeled and diced); 100 g original chicken broth; 5 g scallion white segments; 0.5 g minced ginger; 2.5 g fine salt; 1.5 g msg; 10 g wet starch; 50 g chicken fat; 100 g rendered lard

Sea cucumber steamed with eight accompaniments—ham, tendon, chicken, winter bamboo shoots, dried shrimp, shiitake mushrooms, lotus seeds, and water chestnuts—then finished with a thickened sauce. Tender, silky, and smooth.

50 min

Easy

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Ingredients

soaked sea cucumber (scored into strips) 400 g

cooked ham (sliced) 25 g

soaked tendon (cut into thin strips) 50 g

cooked chicken (sliced) 25 g

fresh winter bamboo shoots (sliced) 25 g

dried shrimp 15 g

soaked shiitake mushrooms 5 g

cooked lotus seeds (pitted) 25 g

water chestnuts (peeled and diced) 50 g

original chicken broth 100 g

scallion white segments 5 g

minced ginger 0.5 g

fine salt 2.5 g

msg 1.5 g

wet starch 10 g

chicken fat 50 g

rendered lard 100 g

Instructions

Prepare the ingredients

Rinse the sea cucumber with clean water and remove any impurities. Score it into decorative strips. Slice the winter bamboo shoots, ham, and chicken separately. Cut the cooked tendon into thin strips, peel and dice the water chestnuts, and pit the lotus seeds.

Stir-fry the sea cucumber

Place a wok over medium heat, add 50 g of rendered lard, and heat. Add the scallion whites and minced ginger, then add the sea cucumber and briefly stir-fry. Pour in 10 g of chicken broth, then transfer everything to a bowl, arranging the sea cucumber flat along the bottom.

Steam and pour the sauce

Return the wok to high heat, add the steaming juices, rendered lard, msg, and fine salt, and bring to a boil. Thicken with wet starch, drizzle in the chicken fat, then pour the sauce over the sea cucumber and serve.