Long Pian Hai Shen (dragon's Scale Sea Cucumber)

Long Pian Hai Shen, or Dragon's Scale Sea Cucumber, is a luxurious and traditional Chinese dish that is often served at special occasions and banquets. This dish features tender sea cucumber slices that are braised in a rich and flavorful sauce, creating a dish that is both visually stunning and delicious.

Long Pian Hai Shen (dragon's Scale Sea Cucumber)

Ingredients

  • 500g dried sea cucumber
  • 100g pork belly, sliced
  • 50g shiitake mushrooms, soaked and sliced
  • 3 slices ginger
  • 2 scallions, cut into 2-inch lengths
  • 2 cups chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch, dissolved in 2 tablespoons water

Instructions

  1. Rehydrate the dried sea cucumber by soaking it in cold water for 24 hours, changing the water every 4-6 hours.
  2. Once rehydrated, cut the sea cucumber into 2-inch pieces and blanch in boiling water for 5 minutes. Drain and set aside.
  3. In a large pot, heat some oil and sauté the pork belly until lightly browned.
  4. Add the ginger, scallions, and shiitake mushrooms, and stir-fry for a few minutes.
  5. Pour in the chicken broth, soy sauce, oyster sauce, Shaoxing wine, and sugar. Bring to a boil.
  6. Add the blanched sea cucumber to the pot and simmer over low heat for 1.5 hours, or until the sea cucumber is tender.
  7. Stir in the cornstarch mixture to thicken the sauce.
  8. Transfer to a serving dish and serve hot.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Fat
15g
Carbohydrates
20g

Supplies

Large pot Serving dish

Tools

Knife Cutting board Stovetop

Serving suggestions

Long Pian Hai Shen is best served with steamed jasmine rice and a side of stir-fried vegetables.

Tips & tricks

Be sure to properly rehydrate the dried sea cucumber to achieve the desired texture in the final dish.

Cost

$50