Ginger and Scallion Sea Cucumber
Ginger and Scallion Sea Cucumber is a classic Beijing dish. Rehydrated spiny sea cucumber is briefly passed through hot oil, then simmered with scallion, ginger, and a prepared broth, and finally drizzled with a special three-flavor oil before serving.
Ingredients
Sea cucumber (thin-skinned, thick-fleshed rehydrated sea cucumber)
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Raw oil
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Scallions
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Ginger
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MSG
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Sugar
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Soy sauce
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Lard
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Chicken fat
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Sesame oil
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Aromatic seasonings
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Instructions
1
Blanching
Place the thin-skinned, thick-fleshed, high-quality rehydrated sea cucumber into oil heated to 80% hot and briefly flash-fry before removing.
2
Cooking and Plating
In a separate heated wok, bloom the aromatics using raw oil with scallions and ginger. Stir-fry until the scallions and ginger turn golden, then add stock, fine salt, MSG, caramel coloring, sugar, and soy sauce. Once the mixture comes to a boil, use a fine mesh strainer to skim off all the foam, then add the sea cucumber and Chinese scallions and simmer for about 10 minutes. When the sauce becomes thick and mellow, thicken with cornstarch, drizzle with the three-flavor oil made from lard, chicken fat, sesame oil, and aromatic seasonings, then plate and serve.
