Cong Bai Hua Jiao (braised Sea Cucumber With Scallions)

Cong Bai Hua Jiao, or Braised Sea Cucumber with Scallions, is a classic dish in Huaiyang Cuisine. This dish features tender sea cucumber braised in a savory sauce with the aromatic flavors of scallions and Sichuan peppercorns.

Gluten Free Dairy Free Main Course Huaiyang Seafood Braised Chinese Cuisine
Cong Bai Hua Jiao (braised Sea Cucumber With Scallions)

Ingredients

  • 1 large sea cucumber, rehydrated
  • 4 scallions, cut into 2-inch pieces
  • 3 slices of ginger
  • 2 cloves of garlic, minced
  • 1 tablespoon Shaoxing wine
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon Sichuan peppercorns
  • 2 cups chicken broth
  • 2 tablespoons vegetable oil
  • Salt to taste

Instructions

  1. Prepare the sea cucumber by cutting it open lengthwise and removing any innards. Cut into 2-inch pieces.
  2. Heat vegetable oil in a wok over medium heat. Add ginger, garlic, and Sichuan peppercorns. Stir-fry until aromatic.
  3. Add sea cucumber pieces and scallions to the wok. Stir-fry for 2 minutes.
  4. Pour in Shaoxing wine, soy sauce, and sugar. Stir to combine.
  5. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour.
  6. Season with salt to taste before serving.

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
18g
Fat
12g
Carbohydrates
20g

Supplies

Wok Cutting Board Knife Measuring Spoons Measuring Cups

Tools

Stovetop

Serving suggestions

Serve the Braised Sea Cucumber with Scallions with steamed rice for a complete meal.

Tips & tricks

Be sure to rehydrate the sea cucumber according to package instructions before using in this recipe.

Cost

$25