Mingyu Sea Cucumber with Shrimp Roe
Rehydrated white jade sea cucumber is braised with shrimp roe, shiitake mushrooms, and a range of other auxiliary ingredients, yielding distinct colors, a rich fresh savory flavor, and a smooth, luscious tender texture.
Ingredients
rehydrated white jade sea cucumber
500g
sliced ginger
10g
sliced cooked chicken breast
50g
pea shoots
10g
rehydrated lily bulb slices
50g
white sugar
10g
shrimp roe
10g
MSG
2.5g
coated shrimp meat
50g
scallion white sections
10g
rehydrated shiitake mushroom slices
50g
Sichuan peppercorns
12
rehydrated dried shrimp
25g
water starch slurry
15g
Shaoxing wine
50g
chicken consommé
300g
refined salt
8g
rendered lard (actual usage approx 100g)
500g
soy sauce
25g
Instructions
1
Step 1
Cut the rehydrated white jade sea cucumber into diagonal strips approximately 6.6 cm long and 1.7 cm wide, blanch in boiling water, then remove and set aside.
2
Step 2
Heat a wok over medium heat, add rendered lard, heat until the lard is 50% hot, add the shrimp meat, stir gently to separate the pieces and cook through, then drain in a colander.
3
Step 3
Keep the original wok over medium heat, add 75g of rendered lard, then add scallion white sections, sliced ginger, and Sichuan peppercorns. Fry until fragrant, then remove the aromatics. Add the sea cucumber pieces, shiitake mushroom slices, lily bulb slices, rehydrated dried shrimp, and sliced cooked chicken breast, stir-fry briefly. Pour in chicken consommé, add shrimp roe, Shaoxing wine, soy sauce, refined salt, and white sugar. Bring to a boil, then reduce to low heat and simmer until the sauce thickens. Return to medium heat, add MSG, stir in water starch slurry to thicken the sauce, add pea shoots, drizzle with 25g of rendered lard, transfer to a serving plate, and garnish with the cooked shrimp meat before serving.
