Photograph of the finished Braised sea cucumber

China · Hải sâm om dầu hào

Braised sea cucumber

1 hr 40 min Hands-on time + 48 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea cucumber Sea cucumber 1.3 lb
  • Photograph of Oyster sauce Oyster sauce ½ cup
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Spring onion Spring onion 5.6 oz
  • Photograph of Shaoxing Wine Shaoxing Wine ½ cup
  • Photograph of Chicken broth Chicken broth 5 ⅛ cups
  • Photograph of Cornstarch Cornstarch 1.4 oz
  • Photograph of Gai lan Chinese broccoli Gai lan Chinese broccoli 11.3 oz
  • Photograph of Pork fat Pork fat 2.8 oz
  • Photograph of Soy sauce Soy sauce 3 ¼ tbsp
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Soak dried sea cucumbers in cold water for 48 hours, changing the water four times, and absolutely avoid any contact with oil, as oil will cause the sea cucumbers to disintegrate.
  2. 2 Boil the sea cucumber with ginger and onion for 20 minutes, then clean out the intestines and soak in cold water for another 30 minutes.
  3. 3 Sauté ginger and scallions in pork fat, then drizzle with Shaoxing wine to remove the fishy smell.
  4. 4 Simmer the sea cucumber in chicken broth and oyster sauce for 40 minutes over the lowest heat to allow the flavors to infuse. Since the sea cucumber itself is quite bland, the braising liquid is the key to the dish's overall quality.
  5. 5 Mix cornstarch to coat the sauce with a glossy layer, then arrange blanched bok choy around the plate.

With an appliance

  • Pressure cooker 50 min

    Replace step 4: simmer in a pressure cooker for 15 minutes at high pressure, then release the pressure naturally and simmer the sauce for 8 minutes with the lid open.

Start cooking