Chinese Sea Cucumber Soup



6 small sea cucumbers

1/4 chicken

5 to 6 slices ginger (2tablespoons)

6 to 8 cloves garlic

3 cups water

1 teaspoon salt


Cooking method:

Soak 6 small sea cucumbers in water for 1 day. Split the sea cucumbers length wise and scrape out the guts with a knife. Also scrape the surface of the sea cucumbers with a knife. Put the sea cucumbers in a container for 10 days, rinsing them and changing the water every day.

On the day of making the soup, give the sea cucumbers one last rinse. Cut them length wise and then quarter them. Cut the chicken into bite size pieces and include the bones for the soup. Cut the skin from the ginger and cut into small pieces. Remove skin from garlic and leave them in fairly large pieces.

Measure 3 cups of water in a soup pot and bring to a boil. Put the chicken, ginger and garlic into the pot. Cover with a lid and cook soup for 30 minutes at medium heat. The cooking time for sea cucumber varies. These small sea cucumbers take between 20 to 30 minutes cooking time. Large sea cucumbers may take much longer to cook. Just before serving this soup, add the salt. I hope you enjoy this soup. It’s suppose to be good for you too.