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.
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
- Heat the vegetable oil in a wok over medium heat. Add the ginger and garlic, and stir-fry until fragrant.
- Add the sea cucumber to the wok and stir-fry for 2-3 minutes.
- Pour in the Shaoxing wine, soy sauce, oyster sauce, and sugar. Stir to combine.
- 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.
- Season with salt and pepper to taste.
- 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