Braised Sea Cucumber with Scallions (Hóngshāo Hǎishēn)

Hóngshāo Hǎishēn, or Braised Sea Cucumber with Scallions, is a classic Tianjin dish known for its rich flavors and tender texture. This dish is a popular choice for special occasions and gatherings.

Braised Sea Cucumber with Scallions (Hóngshāo Hǎishēn)

Ingredients

  • 500g sea cucumber, rehydrated and cleaned
  • 3 scallions, cut into 2-inch pieces
  • 3 slices of ginger
  • 2 cloves of garlic, minced
  • 1 tablespoon Shaoxing wine
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1 cup chicken broth
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste

Instructions

  1. Heat the vegetable oil in a wok over medium heat. Add the ginger and garlic, and stir-fry until fragrant.
  2. Add the sea cucumber to the wok and stir-fry for 2-3 minutes.
  3. Pour in the Shaoxing wine, soy sauce, oyster sauce, and sugar. Stir to combine.
  4. Add the scallions and chicken broth to the wok. Bring to a boil, then reduce the heat to low and simmer for 1 hour, or until the sea cucumber is tender.
  5. Season with salt and pepper to taste.
  6. Transfer to a serving dish and serve hot.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
30g
Fat
12g
Carbohydrates
8g

Supplies

Wok Cutting board Knife Measuring spoons Measuring cup

Tools

Stovetop

Serving suggestions

Serve the Hóngshāo Hǎishēn with steamed rice and a side of stir-fried vegetables for a complete meal.

Tips & tricks

To rehydrate the sea cucumber, soak it in cold water for 24 hours in the refrigerator, changing the water every 6 hours. Then, blanch the sea cucumber in boiling water for 5 minutes before using in the recipe.

Cost

$25