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Eight-Treasure Sea Cucumbers

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400g sea cucumbers soaked in water
25g ham
50g pork tendons
25g cooked chicken meat
25g bamboo shoots
15g dried shrimps
cooked lotus seedpods
50g Chinese water chestnuts
5g mushrooms

  • Rinse and slice into strips the sea cucumbers and tendons.
  • Slice into pieces the bamboo shoots, ham and chicken.
  • Dice the water chestnuts.
  • Remove the bitter hearts of the lotus seedpods.
  • Season oil with scallion and ginger, drop in the sea cucumber slices and slightly stir-fry, pour in chicken soup, transfer to a bowl.
  • Stew the mushrooms and ham in chicken soup till done, pour over the sea cucumbers and steam for an hour, keep the soup, transfer the sea cucumbers to a plate.
  • Add seasonings to the soup, bring to the boil, thicken, pour over the sea cucumbers.

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