Double-boiled Sakura Chicken Soup With Sea Cucumber And Bamboo Fungus Recipe

Soak bamboo fungus

Place the dried bamboo fungus in a bowl and cover with warm water. Soak for 30–45 minutes until fully rehydrated and pliable. Gently squeeze out excess water, trim any tough stems, and cut into 4–6 cm lengths. Reserve soaking liquid, strain through a fine sieve or paper towel and set aside.

Rehydrate/prepare sea cucumber

If using pre-rehydrated sea cucumber, rinse thoroughly under cold water, slice into 1–2 cm thick pieces and set aside. If using dried sea cucumber that you've rehydrated previously, ensure it is tender and clean; cut into serving-sized pieces. Pat dry with paper towel.

Prepare chicken

If using a whole chicken, remove giblets and excess fat. Rinse the chicken or chicken pieces under cold water. To remove scum and blood for a clearer soup, blanch the chicken pieces in a pot of rapidly boiling water for 1–2 minutes, then transfer immediately to an ice bath or rinse under cold water. Drain and pat dry.

Prepare aromatics

Peel the ginger and slice into 4–6 mm thick pieces. Split the white parts of the spring onions lengthwise and lightly bruise to release aroma. Measure out Shaoxing wine and other finishing ingredients.

Place the cleaned chicken into a heatproof double-boil (double boiler) inner pot or a heatproof ceramic soup pot suitable for double boiling. Add ginger slices and white spring onion pieces around and on top of the chicken.

Pour in 1.2 liters of the 2 liters of water (enough to cover chicken but leave headspace for the double-boiler technique). Add Shaoxing wine and rock sugar. Seal the inner pot with its lid.

Bring the outer pot (the water bath around the inner pot) to a gentle simmer on the stovetop. Place the inner pot inside and maintain a low simmer so that the soup inside barely simmers. Double-boil for 1 hour and 15 minutes to extract a clean, concentrated chicken stock.

After 1 hour 15 minutes, carefully remove the inner pot. Skim any surface fat or scum from the broth. Taste and adjust lightly with 1/2 tsp salt if needed. Strain the broth into a clean container if you see particulates and reserve. Discard the large ginger pieces and spring onion whites.

Clean the inner pot, then return roughly 1.2 liters of the clarified chicken broth into it. Add the blanched chicken pieces (or carve the whole chicken into serving pieces), the prepared sea cucumber pieces, and the rehydrated bamboo fungus. If the broth level is low, top up with the remaining water to 1.5 liters total. Add the reserved strained bamboo fungus soaking liquid (up to 2–3 tbs) for extra aroma if desired.

Season the pot with the remaining 1.5 tsp salt (adjust to taste), 1 tsp white pepper powder, and 1 tsp light soy sauce if using. Seal the inner pot and return to the simmering water bath.

Double-boil gently for a further 45–60 minutes. The goal is to let flavors marry and sea cucumber to become soft and infused. Keep the outer water at a steady low simmer and top up with more hot water if needed to maintain the bath level.

After 45–60 minutes, carefully remove the inner pot. Taste and adjust seasoning with additional salt or white pepper as needed. Stir in 1 tsp sesame oil for fragrance.

Ladle the soup and its solids into warmed individual soup bowls. Ensure each bowl gets a good portion of chicken, a few pieces of sea cucumber, and bamboo fungus.

Garnish each bowl with cilantro sprigs and scatter a few rinsed salted sakura petals on top (if using) for fragrance and visual appeal. Serve immediately while hot.

Optional storage: Cool leftover soup quickly, refrigerate up to 2 days or freeze. Reheat gently over low heat; sea cucumber can overcook if boiled vigorously.