Thursday, June 25, 2015

Sea Cucumber and Clam Soup

1 packet freshly frozen sea cucumber - cleaned and blanched
1 packet frozen clams
1 pot chicken stock
handful of yuzhu
few slices ginger
2 cloves garlic
1 tbsp brandy
chopped parsley 
dash of pepper 
salt to taste

  1. Add ginger slices, garlic, yuzhu and sea cucumber to chicken stock and bring to a boil.
  2. Continue to simmer over low heat till sea cucumbers are tender.
  3. Add clams to soup and cook for another 5 minutes.
  4. Add salt and pepper to taste and ladle into soup bowl.
  5. Add brandy and sprinkle some chopped parsley abd serve warm

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