Ingredients
750 g (about 1.65 lbs) each of rehydrated sea cucumber and chicken broth.
Seasonings
25 g cooked lard, 25 g scallion, 15 g cooking wine, 10 g ginger water (water infused with smashed ginger), 5 g MSG, 4 g salt, sesame oil and soy sauce to taste, 3 g white pepper.
Instructions
1. Pick and wash the cilantro, then cut into 3 cm (about 1-inch) pieces and set aside. Place the rehydrated sea cucumbers in clean water, carefully remove the black membrane from each one's belly, rinse off any sand or grit, slice into large pieces, blanch in boiling water until fully cooked, then drain well.
2. Place a wok over high heat and heat the cooked lard until hot, then add the shredded scallions and stir briefly. Splash in the cooking wine, then add chicken broth, MSG, ginger water, soy sauce, salt, and white pepper. Add the sliced sea cucumber to the broth. Once the soup comes to a boil, skim off any foam, adjust the seasoning, and drizzle with sesame oil. Pour into a large soup bowl, garnish with shredded scallions and cilantro segments, and serve. This dish is light, refreshing, and deliciously savory.