Red-Braised Sea Cucumber

Name: Red-Braised Sea Cucumber
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 10 min
Ingredients: to taste Soaked sea cucumber (approximately 1500 g dried sea cucumber for rehydration); 100 g Chicken (cut into chunks); 100 g Pork (cut into chunks); 50 g Shiitake mushrooms; to taste Dried shrimp; 300 g Soy sauce; 10 g Zhu oil (Chaoshan seasoning, similar in color to dark soy sauce, slightly sweet, used for coloring); 7 g Refined salt; 5 g MSG; 5 g Ginger; 15 g Scallion; 5 g Licorice root; 10 g Baijiu (Chinese white liquor); 25 g Shaoxing wine; 500 g Secondary broth; 30 g Wet starch (for thickening); 20 g Sesame oil; 140 g Cooked pork lard (used in portions: 15g + 50g + 50g + 25g)

A famous Chaozhou signature dish, this braised sea cucumber features a soft, tender, silky-smooth texture, with a thick, rich, savory and appetizing sauce.

2h 10m

Easy

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Ingredients

Soaked sea cucumber (approximately 1500 g dried sea cucumber for rehydration) to taste

Chicken (cut into chunks) 100 g

Pork (cut into chunks) 100 g

Shiitake mushrooms 50 g

Dried shrimp to taste

Soy sauce 300 g

Zhu oil (Chaoshan seasoning, similar in color to dark soy sauce, slightly sweet, used for coloring) 10 g

Refined salt 7 g

MSG 5 g

Ginger 5 g

Scallion 15 g

Licorice root 5 g

Baijiu (Chinese white liquor) 10 g

Shaoxing wine 25 g

Secondary broth 500 g

Wet starch (for thickening) 30 g

Sesame oil 20 g

Cooked pork lard (used in portions: 15g + 50g + 50g + 25g) 140 g

Instructions

Cutting ingredients

Cut the sea cucumber into pieces about 6 cm long and 2 cm wide. Cut the chicken and pork into chunks as well.

Initial preparation of sea cucumber

Place the sea cucumber in a pot of boiling water and blanch for about 6 minutes, then remove. Heat a wok over medium heat, add 15 g of cooked pork lard, add the ginger and scallion, pour in the baijiu, add the secondary broth and 5 g of refined salt, add the sea cucumber and simmer for about 2 minutes, then strain through a colander to drain off the liquid and discard the ginger and scallion.

Clay pot braising

Clean the wok, return it to the heat, add 50 g of cooked pork lard, add the sea cucumber and briefly stir-fry, then transfer it to a clay pot lined with a bamboo mat. Return the wok to the heat, add 50 g of cooked pork lard, add the pork and chicken chunks, pour in the Shaoxing wine, add the secondary broth, soy sauce, zhu oil, and licorice root, stir to combine, pour everything into the clay pot, cover, bring to a boil over high heat, then reduce to low heat and braise for about 1 hour.

Adding side ingredients

Add the shiitake mushrooms and dried shrimp, and braise for about 30 minutes until everything is soft and tender, then remove the pork, chicken chunks, and licorice root.

Thickening and finishing

Lift out the sea cucumber and dried shrimp and arrange them on a plate. Pour 300 g of the concentrated original sauce into the wok, add 2 g of refined salt and the MSG, bring to a gentle boil, thicken with a slurry of wet starch, finally stir in the sesame oil and 25 g of cooked pork lard until well combined, then pour the sauce over the sea cucumber to serve.