Shandong Style Braised Sea Cucumber With Scallions
Shandong Style Braised Sea Cucumber with Scallions is a classic dish in Shandong Cuisine, known for its rich flavors and tender texture. This recipe combines the unique taste of sea cucumber with the freshness of scallions, creating a delightful dish that is perfect for special occasions or family gatherings.
Ingredients
- 500g sea cucumber
- 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 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 4 cups chicken broth
- 2 tablespoons vegetable oil
Instructions
- Soak the sea cucumber in water for 24 hours, changing the water every 6 hours.
- After soaking, clean the sea cucumber and cut it into 2-inch pieces.
- Heat the vegetable oil in a wok over medium heat, then add the ginger and garlic. Stir-fry until fragrant.
- Add the sea cucumber pieces and scallions to the wok, then pour in the Shaoxing wine, soy sauce, oyster sauce, sugar, and salt. Stir well to combine.
- Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour.
- Once the sea cucumber is tender, uncover the wok and continue to cook until the sauce thickens.
- Transfer to a serving dish and garnish with additional scallions if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 30g
- Fat
- 8g
- Carbohydrates
- 15g
Supplies
Wok Cutting board Knife Measuring spoons Measuring cups
Tools
Stovetop
Serving suggestions
Serve the Shandong Style Braised Sea Cucumber with Scallions with steamed rice for a complete meal.
Tips & tricks
Soaking the sea cucumber in water for 24 hours helps to rehydrate and soften it, ensuring a tender texture in the final dish.
Cost
$30