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Sea Cucumber for Soup
|Sea Cucumber for Soup|
1 to 2 soaked sea cucumbers
2 cups chicken broth
1 Tablespoon rice wine
1 scallion, tied in a knot
3 slices fresh ginger
1 chicken thigh, blanched in boiling water for two minutes, then discard the water
1. Put sea cucumber in two cups chicken stock. Add the rice wine and the scallion, and the fresh ginger slices. Bring to just below the boil, and simmer covered for one hour.
2. Add the blanched chicken thigh and simmer until the sea cucumber is very soft before removing the sea cucumber and the chicken. Set them aside. Remove the scallion and the ginger and discarding them.
3. Cut the chicken and the sea cucumber into half-inch cubes, and use them in the broth as a soup, or put them and their liquid into another prepared soup, heat, and serve.