Main CourseDinner

Braised Sea Cucumber with Scallions

Name: Braised Sea Cucumber with Scallions
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 400 g sea cucumber pre-prepared, cleaned, and cut into 2-inch pieces; 120 g scallion white and light green parts only, cut into 2-inch sections; 30 g ginger peeled and thinly sliced; 3 clove garlic peeled and smashed; 2 tbsp vegetable oil; 360 ml chicken stock; 2 tbsp shaoxing wine; 2 tbsp light soy sauce; 1.5 tbsp oyster sauce; 1 tsp dark soy sauce; 1 tsp sugar; 1 pinch white pepper ground; 1 tbsp cornstarch; 2 tbsp water cold; 40 g scallion green tops only, julienned; 1 tsp sesame oil

A classic Chinese delicacy where tender sea cucumber is simmered in a rich, savory sauce with ginger and an abundance of scallions. This dish highlights the unique gelatinous texture of the sea cucumber, which readily absorbs the delicious flavors of the braising liquid.

An original recipe by Forkin

Total time: 40 min
Serves: 4
Difficulty: Medium

Allergen information: may contain gluten, molluscs, sesame, soy, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

main

400 gsea cucumber, pre-prepared, cleaned, and cut into 2-inch pieces
120 gscallion, white and light green parts only, cut into 2-inch sections
30 gginger, peeled and thinly sliced
3 clovegarlic, peeled and smashed
2 tbspvegetable oil

sauce

360 mlchicken stock
2 tbspshaoxing wine
2 tbsplight soy sauce
1.5 tbspoyster sauce
1 tspdark soy sauce
1 tspsugar
1 pinchwhite pepper, ground

slurry

1 tbspcornstarch
2 tbspwater, cold

garnish

40 gscallion, green tops only, julienned
1 tspsesame oil

Equipment

small_pot · small_bowl · wok · cutting_board · knife · whisk

The method

Step by step

1
Bring a small pot of water to a boil. Blanch the sea cucumber pieces for 30 seconds to remove impurities, then drain well and set aside.
About 3 min
Cook’s note: Blanching helps to achieve a cleaner flavor in the final dish.
2
In a small bowl, whisk together the chicken stock, Shaoxing wine, light soy sauce, oyster sauce, dark soy sauce, sugar, and white pepper to create the sauce base.
About 2 min
3
Heat the vegetable oil in a wok or large skillet over medium-high heat.
About 1 min
Cook’s note: Ensure the wok is hot before adding aromatics to prevent them from becoming oily.
4
Add the scallion sections, sliced ginger, and smashed garlic. Sauté for 1-2 minutes until fragrant.
About 2 min
5
Pour the prepared sauce mixture into the wok and add the blanched sea cucumber pieces.
About 1 min
6
Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
About 15 min
Cook’s note: Keep the simmer gentle to prevent the sea cucumber from becoming tough.
7
While the sea cucumber simmers, mix the cornstarch and cold water in a small bowl to form a smooth slurry.
About 1 min
Cook’s note: Using cold water is crucial to prevent the cornstarch from clumping.
8
Uncover the wok, increase heat to medium, and gradually stir in the cornstarch slurry until the sauce thickens to a glossy consistency.
About 1 min
9
Turn off the heat and stir in the sesame oil.
Cook’s note: Adding sesame oil at the end preserves its delicate aroma.
10
Transfer to a serving platter and garnish with the julienned scallion greens before serving immediately.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Gently reheat in a saucepan over low heat until warmed through, adding a splash of water if the sauce is too thick.