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.

Teochew Style Braised Sea Cucumber (潮州焖海参)

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

  1. Prepare the sea cucumber by cutting a slit along one side and removing any innards. Rinse thoroughly and cut into 2-inch sections.
  2. Heat vegetable oil in a wok or large pot over medium heat. Add the pork belly and cook until browned.
  3. Add ginger, garlic, and green onions. Stir-fry for 1-2 minutes until fragrant.
  4. Place the sea cucumber, shiitake mushrooms, soy sauce, oyster sauce, Shaoxing wine, sugar, salt, and white pepper into the wok.
  5. 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.
  6. 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