Money Sea Cucumber

Name: Money Sea Cucumber
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: 400 g Rehydrated grey sea cucumber; 50 g Chicken breast (minced into chicken paste); 50 g Pork fat (minced into chicken paste); 25 g Ham (cut into thick strips); 50 g Yellow cabbage heart (blanched); 25 g Egg white (mixed with bean starch to make egg white starch mixture); 25 g Bean starch (mixed with egg white to make egg white starch mixture); 10 g Cooking wine; 500 g Clear broth; 2 g Salt; 0.5 g Monosodium glutamate; 1 g Ground white pepper; 10 g Chicken oil

A Sichuan dish shaped like ancient coins, made by stuffing sea cucumber with chicken paste, steaming until cooked, and finishing with a white sauce.

1h 15m

Easy

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Ingredients

Rehydrated grey sea cucumber 400 g

Chicken breast (minced into chicken paste) 50 g

Pork fat (minced into chicken paste) 50 g

Ham (cut into thick strips) 25 g

Yellow cabbage heart (blanched) 50 g

Egg white (mixed with bean starch to make egg white starch mixture) 25 g

Bean starch (mixed with egg white to make egg white starch mixture) 25 g

Cooking wine 10 g

Clear broth 500 g

Salt 2 g

Monosodium glutamate 0.5 g

Ground white pepper 1 g

Chicken oil 10 g

Instructions

Preparing the Sea Cucumber

Wash the rehydrated grey sea cucumber, then flavor it by simmering in clear broth, remove and pat the surface moisture dry.

Making the Filling

Mince the chicken breast and pork fat together to make a chicken paste. Mix the egg white with bean starch to form an egg white starch mixture. Cut the ham into thick strips, and blanch the yellow cabbage heart.

Stuffing and Steaming

First brush the egg white starch mixture inside each sea cucumber cavity, then stuff with the chicken paste, placing the ham strips lengthwise into the chicken paste.

Shaping and Re-steaming

Arrange the sea cucumbers in a circle, steam over high heat until cooked, remove and cool, then cut crosswise into 1.5 cm thick slices. Lay them flat in a steaming bowl, place the blanched cabbage heart on top, and steam until heated through.

Thickening and Sauce

In a separate pot, bring the clear broth to a boil, add salt, monosodium glutamate, cooking wine, and ground white pepper, then thicken with a medium starch slurry. Remove the sea cucumber from the steamer and invert onto a large plate, pour the thickened sauce over the dish, and drizzle with a little chicken oil to finish.