Velvet Chicken Braised with Sea Cucumber
A refined Taiwanese specialty of chicken wrapped in shark fin and fish skin, then steamed. Shaped like a torch, it combines meat and seafood flavors.
Ingredients
chicken (sliced)
as needed
shark fin
as needed
fish skin
as needed
egg whites
2
salt
as needed
white pepper
as needed
water
about 100g
stock
100g
chicken fat
as needed
MSG
as needed
sesame oil
as needed
wet cornstarch (for thickening)
as needed
tomato (for garnish)
as needed
cherry (for garnish)
as needed
mustard greens stem (for garnish)
as needed
Instructions
1
Wrapping and Shaping
Lay out the chicken slices, wrap the shark fin and fish skin inside and roll up. Tie into a torch shape and place on a steaming plate greased with sesame oil.
2
Steaming
Whisk the two egg whites with MSG, salt, white pepper, and about 100g of water. Add the remaining chicken and mix well, then steam over low heat until cooked through and remove. Steam the torch-shaped shark fin over high heat for 15 minutes until cooked, then remove and arrange on top of the steamed egg white.
3
Pouring the Sauce
Place a wok over high heat, melt the chicken fat, then add 100g of stock along with salt, MSG, and sesame oil. Once boiling, thicken with wet cornstarch and pour over the shark fin. Garnish with tomato, cherries, and mustard greens stems to create a colorful presentation.
