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