Pearl Sea Cucumber
A classic Shandong delicacy, this recipe features sea cucumber and chicken meatballs as its main ingredients. It has a distinct black-and-white color, and offers a smooth, tender, savory flavor.
Ingredients
soaked sea cucumber
400 g
chicken breast meat
50 g
fatty pork
50 g
minced cilantro
15 g
egg (use egg white only)
1
minced ham
25 g
peanut oil
200 g
clear broth
300 g
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
Rinse the soaked sea cucumber, then cut it into slices along the length. Pour peanut oil into a wok, heat over high heat until it reaches about 225°C (90% of full heat). Add the sea cucumber slices, wait briefly, then remove immediately and set aside.
2
Prepare the chicken meatballs
Mince the chicken breast meat and fatty pork into a paste, then place in a bowl. Add clear broth, salt, egg white, ground white pepper, minced cilantro, and minced ham. Stir in one direction until the mixture becomes sticky. Then shape into meatballs about 1.5 cm in diameter, poach in boiling water until cooked, then remove and set aside.
3
Simmer and finish
Pour peanut oil into a wok, heat over medium heat until it reaches about 150°C (60% of full heat). Add scallion segments and ginger slices, fry until fragrant, then remove them. Add clear broth, sea cucumber slices, chicken meatballs, Shaoxing wine, soy sauce, sugar, and salt. Bring to a boil, skim off any foam. Reduce to low heat and simmer until fully cooked. When the soup is reduced to 1/3 of its original volume, add starch slurry to thicken. Add MSG, drizzle with clear oil, stir well, then serve on a plate.
