上湯菜膽煨海參

材料：

• 已泡發海參： 1 條（中大型）

• 小白菜 / 菜膽： 4 至 6 棵（洗淨對半切開）

• 高湯底：

  • 優質清雞湯（上湯）：2 杯（約 480 毫升）

  • 生薑：2 片

  • 鹽：適量

  • 白胡椒粉：少許

• 表面點綴：

  • 炒香的白芝麻

  • 乾辣椒碎 或 烘乾的蝦籽（增添顏色與微辣/鮮味）

  • 食用微型花（選用）

• 佐餐蘸水： 生抽 1 湯匙、黑醋 1 茶匙、新鮮辣椒圈少許

做法：

1. 汆燙海參： 燒滾一小鍋水，加入一片薑和少許料酒，將已泡發的海參放入汆燙 2-3 分鐘，以去除腥味。撈起瀝乾備用。

2. 汆燙菜膽： 準備另一鍋滾水，加入少許鹽和幾滴食用油（能讓青菜保持翠綠）。將小白菜放入迅速汆燙約 1 分鐘至斷生。撈起瀝乾，整齊地鋪在湯碗的底部或四周。

3. 熬煮上湯： 在小鍋中倒入清雞湯，加入剩餘的一片薑，用中小火慢慢煮滾。加入適量的鹽和白胡椒粉調味。注意保持湯汁清澈，不要大火狂滾。

4. 煨煮入味： 將汆燙好的海參輕輕放入微滾的高湯中，轉小火煨煮 10 至 15 分鐘。這樣能讓海參充分吸收雞湯的鮮甜，同時保持軟糯 Q 彈的口感。

5. 擺盤： 夾起煨好的海參，小心地放置在湯碗中央的小白菜上。接著，將鍋中熱騰騰的清鮮高湯緩緩注入碗中。

6. 裝飾上桌： 在海參表面均勻地撒上白芝麻與少許乾辣椒碎（或蝦籽），並放上微型花點綴。隨餐附上一小碟辣椒豉油蘸料，即可趁熱享用。

Poached Sea Cucumber with Baby Bok Choy in Superior Broth

Ingredients:

• Pre-soaked Sea Cucumber : 1 whole medium-to-large piece

• Baby Bok Choy (or similar Asian greens) : 4 to 6 pieces, halved

• The Broth : * High-quality clear chicken broth (Superior Broth / Gao Tang): 2 cups

  • Ginger: 2 thin slices

  • Salt: to taste

  • White pepper: a pinch

• Garnish : * Toasted white sesame seeds

  • A pinch of dried chili flakes or dried shrimp roe (for color and slight umami/heat)

  • Edible micro-flowers (optional, for plating)

• Dipping Sauce: 1 tbsp light soy sauce, 1 tsp black vinegar, and a few slices of fresh chili

Instructions:

1. Prep the Sea Cucumber : Bring a pot of water to a boil with one slice of ginger and a splash of cooking wine. Blanch the pre-soaked sea cucumber for 2–3 minutes to remove any residual ocean odor. Drain and set aside.

2. Blanch the Greens : Wash the baby bok choy thoroughly. In a separate pot of boiling water, add a pinch of salt and a few drops of cooking oil (this helps keep the leaves vibrant green). Blanch the greens quickly for 1 minute until tender-crisp. Drain and arrange them neatly in your serving bowl.

3. Simmer the Superior Broth : In a saucepan, bring the clear chicken broth to a gentle simmer with the remaining slice of ginger. Season lightly with salt and white pepper. The goal is to keep the broth as clear and delicate as possible.

4. Poach the Sea Cucumber : Carefully lower the blanched sea cucumber into the simmering broth. Let it cook gently on low heat for 10 to 15 minutes. This allows the sea cucumber to absorb the savory flavors of the chicken stock without losing its gelatinous texture.

5. Assemble and Serve : Gently transfer the hot sea cucumber from the pot and place it in the center of the greens. Carefully ladle the hot, clear broth over the top.

6. Garnish : Sprinkle the top of the sea cucumber with toasted sesame seeds and a pinch of chili flakes or shrimp roe. Serve immediately with the small bowl of chili soy sauce on the side for dipping.