Welcome, food adventurers! Today, we’re diving deep into the luxurious world of Chinese gastronomy with ‘葱烧海参’ (Cong Shao Hai Shen), or Braised Sea Cucumber with Scallion. This iconic dish hails from Shandong Cuisine (Lu Cai), one of the Eight Great Cuisines of China, renowned for its emphasis on fresh seafood and sophisticated cooking techniques. Known for its rich, savory flavor and unique texture, this dish transforms humble sea cucumber into a magnificent culinary experience, often gracing banquets and special occasions. The fragrant scallion oil infused into the tender sea cucumber creates an unforgettable symphony of tastes and aromas.
🥢 Ingredients
- 2 large dried sea cucumbers (rehydrated, about 500g fresh)
- 8-10 large green scallions (white and light green parts, cut into 3-inch lengths)
- 5-6 slices ginger
- 4-5 cloves garlic, smashed
- 2 tbsp cooking oil (for scallions) + 1 tbsp (for braising)
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce (for color)
- 1 tbsp oyster sauce
- 1 tsp sugar
- 2 tbsp Shaoxing wine (or other Chinese cooking wine)
- 2 cups chicken broth or water
- 1 tsp cornstarch mixed with 2 tbsp water (for slurry)
- A pinch of white pepper (optional)
- Sesame oil (for garnish, optional)
🔥 Instructions
- Rehydrate Sea Cucumber: If using dried sea cucumber, rehydrate it meticulously over several days according to package instructions until tender. Clean thoroughly, removing any internal organs. Slice rehydrated sea cucumber into bite-sized pieces.
- Prepare Scallion Oil: Heat 2 tbsp cooking oil in a wok or large pan over medium heat. Add the cut scallions and fry slowly until deeply golden brown and aromatic. Remove scallions, reserving the flavorful scallion oil in the wok.
- Sauté Aromatics: In the same wok with the scallion oil, add 1 tbsp fresh oil (if needed). Add ginger slices and smashed garlic, sauté until fragrant, about 30 seconds.
- Sear Sea Cucumber: Add the sliced sea cucumber to the wok and lightly sear for 1-2 minutes.
- Deglaze and Braise: Pour in Shaoxing wine and let it evaporate briefly. Add light soy sauce, dark soy sauce, oyster sauce, sugar, chicken broth (or water), and a pinch of white pepper. Bring to a simmer.
- Braise: Reduce heat to low, cover, and braise for 20-30 minutes, allowing the sea cucumber to absorb the rich flavors.
- Thicken Sauce: Remove the cover, increase heat to medium-high. Add the fried scallions back into the wok. Stir the cornstarch slurry and gradually add it to the sauce, stirring constantly until the sauce thickens to your desired consistency.
- Serve: Transfer to a serving dish, drizzle with a few drops of sesame oil (if desired), and serve immediately with steamed rice. Enjoy this classic delicacy!
