Sea cucumber stewed chicken legs

Overview

It was the first time I soaked sea cucumbers, and it was really interesting to watch them grow from a dry, light black strip into a fat QQ sea cucumber. After soaking the sea cucumbers, I immediately used them to make soup. I know that the most common way for northerners to eat sea cucumbers is to cook them with green onions, which is very delicious, but I don’t know how to cook it, and such precious ingredients will not taste good, which is a waste. So I chose the simplest but most nutritious method - making sea cucumber chicken leg soup; Add some red dates and barley, add a few slices of ginger to remove the fishy smell, and finally add sea cucumber to enhance the flavor. It’s truly delicious!

Tags

• hot dishes
• common dishes
• meat dishes
• cantonese cuisine
• maternity
• dinner with friends
• winter recipes
• lunch
• barley
• dried red dates
• egg
• onions
• ginger
• sea cucumber

Ingredients

Steps

1. 1 Prepare the required materials (sea cucumbers are soaked and washed in advance)

   

2. 2 Wash the red dates and barley, cut the green onion into sections, and slice the ginger and set aside

   

3. 3 Chop chicken legs into small pieces

   

4. 4 Blanch the chicken legs to remove the odor

   

5. 5 Throw all the ingredients except sea cucumber into the rice cooker, and add an appropriate amount of water at one time

   

6. 6 Choose to cook the soup for 40 minutes

   

7. 7 Cut the sea cucumber into sections, add it to the chicken soup and continue to simmer for 20 minutes

   

8. 8 Finally, add chopped green onion and salt to enhance the flavor;

   

9. 9 It’s so delicious to have one bowl per person while it’s still hot