Silky Chicken Stewed with Wrinkled Sea Cucumber

Name: Silky Chicken Stewed with Wrinkled Sea Cucumber
Ingredients: 1 White silky silkie chicken (split open from the back and washed clean; reserve the gizzard; set aside the chicken blood and intestines); 150 g Black wrinkled sea cucumber (soak in water for 24 hours, then add water and boil for 15 minutes; clean out sand and impurities from the intestines; cut lengthwise into strips 7 cm long and 1 cm wide); 500 g Pork spine bones (chopped into small pieces); 40 g Shaoxing wine (20 g used to remove the sea cucumber's fishy smell, 10 g used in the stewing pot); 5 g White sugar; 9 g Refined salt (5 g for boiling the sea cucumber, 4 g for the stewing pot); 15 g Ginger chunks (5 g used in the stewing pot); 4 g MSG (monosodium glutamate); 50 g Tied scallion knots

A classic Fujian specialty, this dish slow-stews white silky black-bone chicken with fully reconstituted black wrinkled sea cucumber. The chicken is tender and richly flavored, the sea cucumber soft and silky, and the broth is clear with a pure taste — a prized nourishing delicacy.

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Silky Chicken Stewed with Wrinkled Sea Cucumber

Ingredients

White silky silkie chicken (split open from the back and washed clean; reserve the gizzard; set aside the chicken blood and intestines) 1

Black wrinkled sea cucumber (soak in water for 24 hours, then add water and boil for 15 minutes; clean out sand and impurities from the intestines; cut lengthwise into strips 7 cm long and 1 cm wide) 150 g

Pork spine bones (chopped into small pieces) 500 g

Shaoxing wine (20 g used to remove the sea cucumber's fishy smell, 10 g used in the stewing pot) 40 g

White sugar 5 g

Refined salt (5 g for boiling the sea cucumber, 4 g for the stewing pot) 9 g

Ginger chunks (5 g used in the stewing pot) 15 g

MSG (monosodium glutamate) 4 g

Tied scallion knots 50 g

Instructions

Preparing the chicken and bones

Slaughter the chicken, split it open from the back and wash clean; reserve the gizzard; set aside the chicken blood and intestines; chop the pork spine bones into small pieces.

Rehydrating the sea cucumber

Place the black wrinkled sea cucumber in an earthenware bowl, add water, and soak for 24 hours. Transfer to an iron pot, add water, and boil for 15 minutes; remove and rinse in cold water. This is the rehydration process. If not fully rehydrated, change the water and soak again, or even return it to the pot and boil once more. Once rehydrated, clean the sand and impurities from the sea cucumber's intestines, then cut lengthwise into strips 1 cm wide and 7 cm long. Place in a pot of boiling water, add 5 g refined salt, ginger chunks, scallion knots, and 20 g Shaoxing wine, and boil for 10 minutes. Remove and rinse in clear water; discard the broth. Place the sea cucumber together with the pork spine bones and clear water into a pot, bring to a boil over medium heat, and cook for 20 minutes. Lift out the sea cucumber; discard the bones.

Stewing

Place the chicken and sea cucumber into the stewing pot, add 600 g of clear water, 4 g refined salt, 5 g ginger chunks, 10 g Shaoxing wine, and white sugar. Seal the top of the pot with cotton paper, then put on the lid. Set the pot inside a larger pot of water and stew over low heat for 2 hours using a double-boiler method. Remove, lift off the cotton paper, add MSG and stir until evenly mixed, then transfer to a soup bowl and serve.