| |
 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.
|
