Braised Black Sea Cucumber

Name: Braised Black Sea Cucumber
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Ingredients: 50 g Black Sea Cucumber; 2 g Scallion Whites; to taste Ginger Slices; 15 g Shaoxing Wine; 750 g Milky Stock; to taste Chicken (cut into 4 pieces); to taste Pork Belly (cut into 2 pieces); to taste Dried Scallops (steam in a steamer until cooked); to taste Pork Tendons (cut into large dice); to taste Pork Knee Cartilage (cut into large dice); to taste Shiitake Mushrooms (cut into large dice); 250 g Milky Stock (for braising auxiliary ingredients); 0.25 g Refined Salt; 35 g Shaoxing Wine (for braising auxiliary ingredients); 2.5 g MSG; to taste Refined Salt (for thickening sauce); to taste MSG (for thickening sauce); to taste Wet Starch (for thickening sauce); to taste Rendered Pork Lard

A classic Fujian-Taiwan dish braised in soy sauce, featuring sea cucumber as the main ingredient alongside dried scallops, pork tendons, pork tendon skin, and shiitake mushrooms. The texture is tender and glutinous, the color a milky white, and the flavor rich, savory, and mellow.

1h 35m

Easy

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Ingredients

Black Sea Cucumber 50 g

Scallion Whites 2 g

Ginger Slices to taste

Shaoxing Wine 15 g

Milky Stock 750 g

Chicken (cut into 4 pieces) to taste

Pork Belly (cut into 2 pieces) to taste

Dried Scallops (steam in a steamer until cooked) to taste

Pork Tendons (cut into large dice) to taste

Pork Knee Cartilage (cut into large dice) to taste

Shiitake Mushrooms (cut into large dice) to taste

Milky Stock (for braising auxiliary ingredients) 250 g

Refined Salt 0.25 g

Shaoxing Wine (for braising auxiliary ingredients) 35 g

MSG 2.5 g

Refined Salt (for thickening sauce) to taste

MSG (for thickening sauce) to taste

Wet Starch (for thickening sauce) to taste

Rendered Pork Lard to taste

Instructions

Steam the Sea Cucumber

Place the sea cucumber in a small basin lined with a bamboo mat. Add a small amount of warm water, scallion whites, ginger slices, and 15g Shaoxing wine. Place the basin in a steamer and steam over high heat for 10 minutes. Remove, discard the scallions and ginger, and drain the steaming liquid. Then transfer the basin with the sea cucumber to a pot, add 750g milky stock. Arrange the chicken cut into 4 pieces and pork belly cut into 2 pieces on top. Simmer over low heat until the sea cucumber is tender and the sauce thickens. Remove, discard the chicken and pork belly. Transfer the sea cucumber to a steamer bowl, and pour the braising liquid from the pot into a separate basin to set aside.

Prepare Auxiliary Ingredients

Place the dried scallops in a small bowl, add a small amount of water, steam in a steamer until cooked, then set aside. Cut the pork tendons, pork knee cartilage, and shiitake mushrooms into large dice. Place a pot over low heat, add all three types of diced ingredients, 250g milky stock, 0.25g refined salt, and 35g Shaoxing wine. Braise until tender, add 2.5g MSG, stir to combine, then remove from heat. Arrange the braised diced ingredients and steamed dried scallops on top of the sea cucumber, then invert the bowl onto a large serving platter. Combine the two portions of braising liquid together.

Thicken Sauce and Pour Over

Pour all the combined braising liquid into a pot. Add refined salt and MSG, stir to combine, and bring to a boil. Thicken the sauce with wet starch, add rendered pork lard, and stir thoroughly to mix. Pour the sauce over the sea cucumber and serve.