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293
Simple and Delicious China Food Recipes, Download
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 Chinese
food recipe >> Fish and Seafood>> Sea
Cucumbers and Pigeon Eggs
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| 1 1/2 lb. (750g) fresh or
reconstituted sea cucumbers
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| 15 pigeon eggs |
| 15 Chinese cabbage hearts
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| 2 tsp. salt, or to taste |
| 1 tsp. soy sauce |
| 1/2 tsp. scallions, chopped
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| 1/2 tsp. fresh ginger, chopped
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| 7 oz (200ml) chicken stock
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| 1 tbsp melted chicken fat
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| 3 1/2 fl oz (100ml) vegetable
oil for deep-frying |
| 1 tsp. MSG (optional) |
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 Cut the sea cucumbers at the
stomach, and gut. Leave whole.
Hard-boil the pigeon eggs, let
cool and shell. Halve the cabbage
hearts lengthwise and chop into
2 1/2 inch (7cm) sections.
- Rub the sea cucumbers with 1
tsp. of the salt. Plunge into
boiling water for 2 minutes, remove
and drain. Blanch the cabbage
hearts briefly in the salted boiling
water, remove, drain and set aside.
- Put the sea cucumbers in a wok
and add the soy sauce, the remaining
1 tsp. salt, the rice wine, sugar,
scallions, ginger, chicken stock,
and MSG(optional). Bring to a
boil and simmer for 2 minutes.
Add the cornstarch-water mixture
and cook, stirring, until thickened.
Arrange the sea cucumbers and
cabbage hearts alternately in
a circle on a plate, and sprinkle
with the melted chicken fat.
- Heat the oil in a wok until
the oil surface ripples. Add the
eggs and deep-fry until golden.
Arrange the eggs around the sea
cucumbers and serve.
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