Pearl Sea Cucumber
Pearl Sea Cucumber (Lu Cuisine) This traditional Shandong dish features a distinct black-and-white color pattern. The sea cucumber is smooth, soft and tender, while the chicken meatballs are fragrant, juicy and delicately fresh.
Ingredients
soaked sea cucumber
400 g
chicken breast
50 g
pork fat
50 g
chopped cilantro
15 g
egg
1
diced ham
25 g
peanut oil
200 g
broth
300 g
fine salt
10 g
ground white pepper
7.5 g
scallion segments and ginger slices
15 g each
Shaoxing wine
35 g
soy sauce
20 g
sugar
20 g
MSG
10 g
Instructions
1
Prepare the sea cucumber
Wash the sea cucumber and slice it lengthwise. Add peanut oil to a wok and heat over high heat until it reaches about 90% hot (approximately 225 °C). Add the sea cucumber slices, pause briefly, then immediately remove and set aside.
2
Make the chicken meatballs
Mince the chicken breast and pork fat into a paste and place in a bowl. Add the broth, fine salt, egg white, ground white pepper, chopped cilantro, and diced ham, then stir in one direction until the mixture becomes sticky. Form into meatballs about 1.5 cm in diameter and drop into boiling water to poach until cooked through, then remove and set aside.
3
Braise to finish the dish
Pour peanut oil into a wok and heat over medium heat until about 60% hot (approximately 150 °C). Add the scallion segments and ginger slices to release their aroma, then remove them. Add the broth, sea cucumber slices, chicken meatballs, Shaoxing wine, soy sauce, sugar, and fine salt, and bring to a boil. Skim off the foam, switch to low heat, and simmer until only one-third of the liquid remains. Stir in a cornstarch slurry, add the MSG, drizzle in a little hot oil, stir well, then transfer to a serving plate.
