Scallion Braised Sea Cucumber

Name: Scallion Braised Sea Cucumber
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1000 g water-soaked sea cucumber (cut into diagonal thick slices (thorny sea cucumber, Liao sea cucumber, whole shell sea cucumber)); 105 g Chinese scallion (100 g cut into 5 cm segments, 5 g minced); 15 g green garlic (cut into 4 cm segments); 5 g shredded ginger; 10 g ginger slices; 10 g scallion strips; 2 g refined salt; 1 g monosodium glutamate; 25 g white sugar; 12 g light soy sauce; oyster sauce, to taste; 15 g Shaoxing wine; 150 g lard; 50 g scallion oil (oil fried with scallions); 200 g chicken stock; ginger wine, to taste; cornstarch slurry, to taste

A traditional Cantonese dish made by braising rehydrated sea cucumber with fried scallions, featuring a rich scallion aroma and silky, tender sea cucumber.

35 min

Easy

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Ingredients

water-soaked sea cucumber (cut into diagonal thick slices (thorny sea cucumber, Liao sea cucumber, whole shell sea cucumber)) 1000 g

Chinese scallion (100 g cut into 5 cm segments, 5 g minced) 105 g

green garlic (cut into 4 cm segments) 15 g

shredded ginger 5 g

ginger slices 10 g

scallion strips 10 g

refined salt 2 g

monosodium glutamate 1 g

white sugar 25 g

light soy sauce 12 g

oyster sauce to taste

Shaoxing wine 15 g

lard 150 g

scallion oil (oil fried with scallions) 50 g

chicken stock 200 g

ginger wine to taste

cornstarch slurry to taste

Instructions

Ingredient prep and cutting

Cut rehydrated sea cucumber into diagonal thick slices (suitable varieties include thorny sea cucumber, Liao sea cucumber, and whole shell sea cucumber); cut 100 g of Chinese scallion into 5 cm long segments and mince 5 g, cut green garlic into 4 cm segments.

Blanch and braise sea cucumber

Place the sea cucumber in boiling water to blanch briefly, drain and rinse with clean water. Heat the wok, add oil when hot, then add ginger slices and scallion strips, pour in ginger wine, add chicken stock, season with refined salt and monosodium glutamate, add the sea cucumber and braise until flavorful, then drain.

Render scallion oil

Heat the wok over high heat to 150°C, add scallion segments, fry until golden brown, remove the scallions, add white sugar and stir-fry until golden.

Cook sea cucumber

Add minced scallion, shredded ginger and sea cucumber, stir-fry a few times, pour in Shaoxing wine, chicken stock, ginger juice, scallion oil (oil fried with scallions), adjust seasoning and color, reduce the sauce, thicken with cornstarch slurry, then plate.

Drizzle scallion oil topping

Reheat the wok, add scallion oil, then add green garlic and fried scallion segments, season and stir-fry until fragrant, pour over the plated sea cucumber.