Sea Cucumber and Chicken Slice Soup
A light, nourishing soup with tender sea cucumber, sliced chicken, and cucumber.
Ingredients
Chicken breast (trim off all sinew and cut into slices)
to taste
Rehydrated sea cucumber (cut open, remove the viscera, rinse, and cut into slices)
to taste
Ham (sliced)
to taste
Cucumber (washed and cut into diamond-shaped slices)
to taste
Fresh ginger (washed and sliced)
to taste
Egg white
to taste
Cornstarch
to taste
Stock
to taste
Fine salt
to taste
Cooking wine
to taste
Ground pepper
to taste
MSG
to taste
Sesame oil
1 tsp
Instructions
1
Prepare the ingredients
Trim the sinew from the chicken breast and cut it into slices. Cut open the rehydrated sea cucumber, remove the viscera, rinse it, and cut it into slices. Slice the ham. Wash the cucumber and cut it into diamond-shaped slices. Wash and slice the fresh ginger.
2
Marinate the chicken
Combine the chicken slices with fine salt, cooking wine, ground pepper, egg white, water, and cornstarch. Mix until evenly coated and marinate briefly.
3
Blanch and combine
Blanch the chicken slices and sea cucumber separately in boiling water until just cooked, then remove and drain them. Place the chicken, sea cucumber, and ham slices in a soup bowl, drizzle with sesame oil, and toss to combine.
4
Season the broth
Bring the stock and ginger to a boil in a pot, skimming off any foam. Season with fine salt and MSG, then pour the broth into a serving bowl. Add the cucumber slices and serve.
