Chicken soup with sea cucumber and mushroom

Published Aug 24, 2022 at 11:11am ET

Its time to eat sea cucumbers with the cold wind. Sea cucumber can only be delicious if it tastes good. "Ginseng Wing Eight Treasures" ranks first and is regarded as a banquet treasure. But the sea cucumber itself tastes plain, very difficult to taste. Because the sea cucumber itself has no taste, the main point of making sea cucumber is to make sea cucumber taste. Yuan Mei, a gourmet in the Qing Dynasty, wrote in Suiyuan Food List: "Sea cucumbers are tasteless, and the sand is odorous and the most difficult to please." So giving sea cucumber a delicious taste is the key to cooking sea cucumber.

Food Material List

1 Bubbling sea cucumber 400g
2 Dried mushrooms 30g
3 Drumsticks 500g

Operational steps

1 Ingredients: Peeled chicken whole leg, dried mushroom and foamed sea cucumber.
2 Blanch the whole leg of the chicken and wash it again.
3 Wash dried mushrooms and foam them.
4 Put all the ingredients into the boiling pot and add enough fresh water at one time.
5 Cover the pot. Boil over high heat.
6 Open the lid and turn off the fire.
7 Pour the whole pot into the electric saucepan.
8 Cover pot cover, power on, fire.
9 Stew for 2 hours.
10 The power can be cut off.

Tips

If the taste is heavy, you can add a proper amount of salt to season it.

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