Sea Cucumber and Free-Range Chicken Soup

Taste: Salty and savory; Cooking Method: Stewing; Time: Several days; Difficulty: Expert level.

Detailed Steps for Cooking Sea Cucumber and Free-Range Chicken Soup

Rinse the sea cucumber, place it in a clean, oil-free container, pour in purified water, refrigerate for 48 hours, changing the water every 12 hours.

This is how it looks after soaking for 24 hours.

This is how it looks after soaking for 48 hours, by this time the sea cucumber should be soft without any hard parts.

Cut open the sea cucumber, remove the sand gut and impurities.

Cut the white tendons, which helps with the soaking process.

Cook the cleaned sea cucumber in a pressure cooker for 10 minutes, release the pressure, let it cool completely, then repeat the process for another 10 minutes. Use pre-chilled purified water, add the cooked sea cucumber, refrigerate and continue soaking for 48 hours, changing the water every 12 hours or adding some purified water ice cubes.

After 48 hours, the sea cucumber should have expanded significantly. If not consumed immediately, wrap it in plastic wrap and store it in the freezer.

In a pressure cooker, add green onions and ginger, then add the free-range chicken and cold water. Bring to a boil, skim off any impurities, and simmer for 25 minutes.

Take some chicken broth, add salt as needed, then add the sea cucumber. Simmer over low heat for 15 minutes until well-flavored.

Add some goji berries and baby bok choy, cook for about 3 minutes, then turn off the heat.

Nourishing and delicious.