Hearty Sea Cucumber – Jia Chang Hai Shen

A bean recipe for every taste:

Carefully rinse the sea cucumber, it should be removed as well as all dirt between the skin spines. Then cover the sea cucumber with cold water in a baking dish and soak for 3 days. During this time, change the water a few times and rinse the sea cucumbers.

Then cut the sea cucumbers lengthwise. If necessary, remove the innards and rinse the inside of the sea cucumbers thoroughly. Cut sea cucumbers into 4 cm long and narrow strips and blanch in boiling hot water for about 3 minutes.

Rinse or peel cucumbers and carrots and cut into 5 cm long and 1/2 cm wide strips. Clean or peel leek and ginger and cut into coarse slices.

Heat a wok or possibly a frying pan. Pour on oil. Pour in bean paste and ginger and stir-fry for about 1/2 min. Pour rice wine, chicken soup and let it bubble up. skim clear soup.

Add sea cucumbers to clear soup and simmer with lid closed at low temperature for about ten minutes.

Meanwhile, in another wok or saucepan, bring water to a boil. Pour in carrots and do 1/2 minute. Add cucumbers and do very briefly. Remove both and place on a plate.

Stirred cornstarch to the sea cucumbers form and thicken the sauce with it. Bring the sea cucumbers to the table.

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