Chicken broth with trepangs

5 servings


Rinse the dried trepangs thoroughly with cold water, put in a saucepan, pour with water and bring to a boil over high heat. Remove the pan from the heat and allow to stand with the trepangs in the decoction until the next day. After a day, drain the decoction and rinse the trepangs again, fill with water and put it on fire again. Bring to a boil, drain the decoction and rinse the trepangs with cold water. When they have cooled, cut them with scissors along the length and remove the insides. Rinse the gutted trepangs well, pour water again, bring to a boil and, having removed from the heat, leave in the decoction for a day. Over the next two days, perform these operations twice more (rinse, fill with cold water, boil and leave in the decoction). After the final cooking of the trepangs, rinse again and store in the refrigerator in a container with water before use. Rinse the plucked and gutted chicken, pour with cold water, bring to the boil quickly, remove the foam and cook over low heat for 1-
1. 5 hours until the meat is ready. Add soy sauce, ginger, rice vodka, half a stock cube, chicken fat and salt 5 - 10 minutes before the end of cooking. Then remove the carcass, cut half the flesh from the brisket and slice it, and use the rest of the chicken to make the second courses. Strain the broth. Wash and grind cucumber in circles. Remove the prepared trepangs from the refrigerator, squeeze well from the water, cut into slices and scald with boiling water. When serving, put several pieces of chicken, trepang, cucumber in each plate and pour hot broth into each plate.