Ingredients with Measurements:
- 1 pound sea cucumber, soaked overnight in water
- 1 rabbit, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 2 tablespoons fermented black beans, rinsed and mashed
- 2 tablespoons ginger, minced
- 2 tablespoons garlic, minced
- 2 tablespoons Shaoxing wine
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1 cup chicken broth
- 1 bunch scallions, cut into 2-inch pieces
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven with lid
- Strainer
Step-by-step instructions:
1. Drain the soaked sea cucumber and rinse thoroughly. Cut into bite-sized pieces.
2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
3. Add the rabbit and stir-fry until browned on all sides, about 5 minutes.
4. Add the mashed black beans, ginger, and garlic. Stir-fry for another 2 minutes.
5. Add the Shaoxing wine, soy sauce, sugar, and cornstarch. Stir to combine.
6. Pour in the chicken broth and bring to a boil.
7. Add the sea cucumber and scallions. Season with salt and pepper to taste.
8. Cover the pot with a lid and reduce the heat to low. Simmer for 1-2 hours, or until the rabbit and sea cucumber are tender and the sauce has thickened.
9. Serve hot with rice.
Time:
Preparation time: 30 minutes
Cooking time: 1-2 hours
Temperature:
Medium-high heat for stir-frying, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Protein: 35g
Carbohydrates: 25g
Fiber: 3g
Sodium: 1200mg
Substitutions for ingredients:
- Pork or chicken can be substituted for rabbit.
- Oyster sauce can be substituted for soy sauce.
- Beef broth or vegetable broth can be substituted for chicken broth.
Variations:
- Add sliced mushrooms or bamboo shoots for extra texture.
- Use different types of seafood, such as shrimp or scallops, instead of sea cucumber.
- Add chili peppers or Sichuan peppercorns for a spicy kick.
Tips and tricks:
- Soak the sea cucumber overnight to rehydrate it and remove any impurities.
- Mash the black beans with a fork or mortar and pestle to release their flavor.
- Simmer the dish on low heat to allow the flavors to meld together.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a large bowl or platter with rice on the side.
Garnishes:
Garnish with chopped cilantro or sliced scallions.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried bok choy or broccoli
Troubleshooting advice:
- If the sauce is too thin, mix a little more cornstarch with water and add it to the pot.
- If the rabbit or sea cucumber is tough, simmer for a longer period of time until tender.
Food safety advice:
- Make sure to soak the sea cucumber overnight to remove any impurities.
- Cook the rabbit and sea cucumber to an internal temperature of 165°F to ensure they are fully cooked.
Food history:
Braised Jade Rabbit Sea Cucumber in Black Bean Sauce is a traditional Chinese dish that originated in the Guangdong province. It is a popular dish served during special occasions and banquets.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve hot with steamed rice and a side of stir-fried vegetables.
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Region: Chinese