Teochew Style Braised Sea Cucumber (潮州焖海参)
潮州焖海参 (Teochew Style Braised Sea Cucumber) is a classic dish in Chaoshan (Teochew) Cuisine, known for its delicate flavors and tender texture. This dish is often served during special occasions and family gatherings.
Ingredients
- 500g sea cucumber, rehydrated
- 200g pork belly, sliced
- 4 shiitake mushrooms, soaked and halved
- 4 slices of ginger
- 2 cloves garlic, minced
- 2 green onions, cut into 2-inch sections
- 2 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons vegetable oil
Instructions
- Prepare the sea cucumber by cutting a slit along one side and removing any innards. Rinse thoroughly and cut into 2-inch sections.
- Heat vegetable oil in a wok or large pot over medium heat. Add the pork belly and cook until browned.
- Add ginger, garlic, and green onions. Stir-fry for 1-2 minutes until fragrant.
- Place the sea cucumber, shiitake mushrooms, soy sauce, oyster sauce, Shaoxing wine, sugar, salt, and white pepper into the wok.
- Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours until the sea cucumber is tender.
- Adjust seasoning if needed. Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 15g
- Protein
- 30g
- Fat
- 8g
Supplies
Wok or Large Pot Cutting Board Knife Measuring Spoons Measuring Cups
Tools
Tongs Serving Bowl Ladle
Serving suggestions
Serving Suggestion: Serve the Teochew Style Braised Sea Cucumber with steamed jasmine rice and a side of blanched vegetables.
Tips & tricks
Tip: Soak the sea cucumber in water for at least 24 hours, changing the water every few hours, to rehydrate it before cooking.
Cost
$30