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 porsiyon
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 diş garlic peeled and smashed; 2 yemek kaşığı vegetable oil; 360 ml chicken stock; 2 yemek kaşığı shaoxing wine; 2 yemek kaşığı light soy sauce; 1,5 yemek kaşığı oyster sauce; 1 çay kaşığı dark soy sauce; 1 çay kaşığı sugar; 1 tutam white pepper ground; 1 yemek kaşığı cornstarch; 2 yemek kaşığı water cold; 40 g scallion green tops only, julienned; 1 çay kaşığı 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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 40 dk.
Porsiyon: 4
Zorluk: Orta

Alerjen bilgisi: gluten, yumuşakçalar, susam, soya, soya fasulyesi ve sülfitler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

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 dişgarlic, peeled and smashed
2 yemek kaşığıvegetable oil

sauce

360 mlchicken stock
2 yemek kaşığıshaoxing wine
2 yemek kaşığılight soy sauce
1,5 yemek kaşığıoyster sauce
1 çay kaşığıdark soy sauce
1 çay kaşığısugar
1 tutamwhite pepper, ground

slurry

1 yemek kaşığıcornstarch
2 yemek kaşığıwater, cold

garnish

40 gscallion, green tops only, julienned
1 çay kaşığısesame oil

Ekipman

small_pot · small_bowl · wok · cutting_board · knife · whisk

Hazırlanışı

Adım adım

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

Tazeliğini koruyun

Saklama

Store leftovers in an airtight container in the refrigerator.

Yeniden ısıtma

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