Sea Cucumbers and
Pigeon Eggs
Ingredients
1 1/2 lb. (750g) fresh
or reconstituted sea cucumbers
1/2 tsp. scallions, chopped
15 pigeon eggs
1/2 tsp. fresh ginger, chopped
15 Chinese cabbage hearts
7 oz (200ml) chicken stock
2 tsp. salt, or to taste
1 tbsp melted chicken fat
1 tsp. soy sauce
3 1/2 fl oz (100ml) vegetable oil for deep-frying
5 tsp. rice wine
1 tsp. MSG (optional)
Directions
- 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.
