Braised Sea Cucumber in Clear Broth
A classic Shandong dish featuring tender sea cucumber in a light, savory broth, with delicate flavors and an elegant presentation.
Ingredients
11 items- rehydrated sea cucumber 300g
- clear broth 500ml
- bok choy hearts 100g
- ham slices 20g
- ginger slices 10g
- scallion segments 10g
- shaoxing wine 1 tbsp
- salt 1/2 tsp
- white pepper pinch
- water starch 2 tbsp
- sesame oil 1 tsp
Nutrition
Steps （6 steps）
Clean sea cucumber, cut into 5cm x 2cm strips. Bring water with ginger, scallion, wine to boil. Blanch sea cucumber 1 minute, drain.
Clean bok choy, cut cross at root. Blanch in boiling water with salt, oil until bright green, 30 sec. Shock in cold water, drain.
Heat 1 tbsp oil over medium. Sauté ginger and scallion 30 sec until fragrant. Add broth, boil, simmer 5 min, remove aromatics.
Add sea cucumber and ham to broth. Add wine, salt, white pepper. Boil, then simmer 8-10 min until sea cucumber tender and broth slightly reduced.
Add blanched bok choy, cook 1 min. Stir in water starch to thicken, stirring gently, until broth coats ingredients, about 30 sec.
Off heat, add sesame oil, toss gently. Plate sea cucumber, pour sauce around, arrange bok choy as garnish.
Tips
Proper rehydration of sea cucumber is crucial. Braising time should be controlled; over-cooking makes it mushy. Use clear broth to highlight sea cucumber's delicacy; a light starch slurry creates a silky finish.
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