Ingredients
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4 cut pieces sea cucumber
5 pieces fish maw (NOT the deep fried type)
One small black chicken
Shanghainese Suikow skin
7 red dates
2 tsp Wolfberries
Sea cucumber processed from dry and kept whole piece in freezer for use anytime.
For this dish, both fish maw and sea cucumber are given a quick boil with spring onions, a few slices of old ginger and 2 tsp of Hua Tiao Chew. After 5 mins throw away water and rinse.
Black chicken dumplings
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Use one side of breast meat for dumplings.
1. Mince the meat till fine. Add 1 finely chopped water chestnuts and 2 tsps of ground deep fried sole fish
2. Season with salt and pepper, 2 tsps of Wincarnis ginger wine and half tsp of cornflour mixed with 1 tsp of water and some chopped white part of spring onions.
3. Mix above together and make 4 dumplings.
4. Steam the dumplings for 5 minutes and set aside.
For the Soup
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Total double-boiling time - one hour
1. Boil chicken and bones in hot water for 5 mins. Discard water and rinse off scum
2. Boil another pot of water - 500 ml - and add in chicken, bones and sea cucumber and Himalayan salt to taste.
3. After 10 minutes, transfer all to a porcelain pot, putting the bones at the bottom. Add sea cucumber & 7 red dates. Cover porcelain pot.
4. Place the porcelain pot into another stainless steel pot of boiling water for double boiling and cover the pot.
5. After 30 minutes of double boiling, add the fish maw.
6. At the 55th minute, add the Wolfberries and the cooked dumplings and continue to complete the cooking for another 5 minutes.
7. Scoop out everything except chicken bones and serve in a bowl . Garnish with coriander leaves.
8. Julienne finely fresh ginger and add black vinegar as a dip for the dumplings.
