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 porcje
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 ząbek garlic peeled and smashed; 2 łyżka vegetable oil; 360 ml chicken stock; 2 łyżka shaoxing wine; 2 łyżka light soy sauce; 1,5 łyżka oyster sauce; 1 łyżeczka dark soy sauce; 1 łyżeczka sugar; 1 szczypta white pepper ground; 1 łyżka cornstarch; 2 łyżka water cold; 40 g scallion green tops only, julienned; 1 łyżeczka 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 40 min
Porcje: 4
Trudność: Średni

Informacja o alergenach: może zawierać gluten, mięczaki, sezam, soja i siarczyny. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

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 ząbekgarlic, peeled and smashed
2 łyżkavegetable oil

sauce

360 mlchicken stock
2 łyżkashaoxing wine
2 łyżkalight soy sauce
1,5 łyżkaoyster sauce
1 łyżeczkadark soy sauce
1 łyżeczkasugar
1 szczyptawhite pepper, ground

slurry

1 łyżkacornstarch
2 łyżkawater, cold

garnish

40 gscallion, green tops only, julienned
1 łyżeczkasesame oil

Sprzęt

small_pot · small_bowl · wok · cutting_board · knife · whisk

Sposób przygotowania

Krok po kroku

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.
Około 3 min
Wskazówka kucharza: 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.
Około 2 min
3
Heat the vegetable oil in a wok or large skillet over medium-high heat.
Około 1 min
Wskazówka kucharza: 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.
Około 2 min
5
Pour the prepared sauce mixture into the wok and add the blanched sea cucumber pieces.
Około 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.
Około 15 min
Wskazówka kucharza: 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.
Około 1 min
Wskazówka kucharza: 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.
Około 1 min
9
Turn off the heat and stir in the sesame oil.
Wskazówka kucharza: 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.

Przechowuj prawidłowo

Przechowywanie

Store leftovers in an airtight container in the refrigerator.

Odgrzewanie

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