Braised Sea Cucumber with Scallions
A classic Shandong dish featuring tender sea cucumber infused with aromatic scallions in a savory glossy sauce.
Ingredients
12 items- Water-soaked sea cucumber 500g
- Scallions (white part) 200g
- Ginger 10g
- Vegetable oil 50g
- Lard 30g
- White sugar 20g
- Light soy sauce 15g
- Oyster sauce 10g
- Cooking wine 10g
- Chicken stock 300g
- Salt 2g
- Water 50g
Nutrition
Steps （8 steps）
Rinse the sea cucumber and cut into strips. Bring a pot of water with ginger slices and cooking wine to a boil, blanch for 2 minutes to remove odor, drain well.
Cut the white part of scallions into 5cm sections, then split lengthwise. Slice ginger.
Heat vegetable oil and lard in a wok over low heat until 150°C, add scallion sections, fry slowly until golden brown (about 3 minutes), remove and reserve scallion oil.
Leave 20g scallion oil in the wok, add sugar, stir over low heat until it turns date-red and bubbles densely. Immediately add 50g water, stir to make caramel color, set aside.
Add 30g scallion oil, heat and stir-fry ginger slices, add sea cucumber, drizzle cooking wine, add light soy sauce, oyster sauce, sugar, salt, caramel color and chicken stock.
Bring to a boil, then reduce to low heat, cover and braise for 15 minutes until sea cucumber is tender and can be pierced easily with chopsticks.
Uncover, add fried scallion sections, turn to high heat to reduce sauce, stirring constantly until sauce thickens and coats sea cucumber. Drizzle 10g scallion oil for aroma.
Arrange sea cucumber and scallions on a plate, pour remaining sauce over, garnish with chopped scallions or cilantro.
Tips
When caramelizing sugar, use low heat and add water as soon as it turns date-red to avoid bitterness. Fry scallions until golden but not burnt. Sea cucumber should be fully rehydrated beforehand. Do not over-reduce the sauce; keep it glossy.
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