Sea Cucumber and Quail Eggs

Name: Sea Cucumber and Quail Eggs
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 500 g Rehydrated sea cucumber (guts removed, washed, blanched in boiling water then rinsed with cold water, repeat 2-3 times to remove fishy smell, drained, cut into strips); 20 Quail eggs (placed in a pot of cold water, brought to a boil, after 4 minutes removed, soaked in cold water, then peeled); 600 ml Chicken broth (used in two portions: 200 ml and 400 ml); 10 g Refined salt; 100 g Peanut oil; 50 g Soy sauce; 25 g Cooking wine (used in two portions: 10 g and 15 g); 10 g White sugar; 20 g Green onion; 10 g Ginger; 20 g Sesame oil; 40 g Cornstarch (for thickening); 10 g Toasted sesame seeds; 3 g MSG

A Korean-style dish featuring rehydrated sea cucumber and quail eggs as its core ingredients, braised in chicken stock and finished with a starch slurry for thickening. It boasts vibrant coloring, a rich, aromatic savory sauce, and a uniquely distinct flavor.

45 min

Easy

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Ingredients

Rehydrated sea cucumber (guts removed, washed, blanched in boiling water then rinsed with cold water, repeat 2-3 times to remove fishy smell, drained, cut into strips) 500 g

Quail eggs (placed in a pot of cold water, brought to a boil, after 4 minutes removed, soaked in cold water, then peeled) 20

Chicken broth (used in two portions: 200 ml and 400 ml) 600 ml

Refined salt 10 g

Peanut oil 100 g

Soy sauce 50 g

Cooking wine (used in two portions: 10 g and 15 g) 25 g

White sugar 10 g

Green onion 20 g

Ginger 10 g

Sesame oil 20 g

Cornstarch (for thickening) 40 g

Toasted sesame seeds 10 g

MSG 3 g

Instructions

Prepare the sea cucumber

Remove the guts from the rehydrated sea cucumber, wash thoroughly, blanch in boiling water, then rinse with cold water. Repeat 2-3 times to remove the fishy smell, drain well, and cut into strips. Set aside.

Prepare the quail eggs

Place the quail eggs in a pot of cold water and bring to a boil. After 4 minutes, remove them and soak in cold water, then peel. Set aside.

Pre-cook the sea cucumber

Heat a wok, pour in 200 ml chicken broth, and add 10 g cooking wine, 4 g refined salt, and MSG. Once the liquid comes to a boil, add the sea cucumber and cook for 2-3 minutes, then remove.

Braise and finish

Heat a clean wok and pour in the peanut oil. Once hot, add the green onion and ginger, stir-fry briefly, then remove the green onion and ginger. Add soy sauce, 15 g cooking wine, sugar, 6 g salt, the sea cucumber, the quail eggs, and 400 ml chicken broth. Simmer over low heat until the sauce reduces and thickens. Thicken with cornstarch, drizzle with sesame oil, plate, and sprinkle with toasted sesame seeds. Serve immediately.