Chinese
Chinese - Shandong Lu Cuisine
Braised Sea Cucumber with Spring onions
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 400g rehydrated sea cucumber
- • 8 spring onions, white parts only, cut into segments
- • 4 slices ginger
- • 1 tbsp Shaoxing wine
- • 2 tbsp light soy sauce
- • 1 tsp dark soy sauce
- • 1 tbsp oyster sauce
- • 1 tbsp sugar
- • 200ml chicken stock
Preparation Steps
1
Phase 1
Slice the sea cucumber open and clean out the insides, then cut into large pieces.
2
Phase 2
Poach the sea cucumber in simmering water for 3 minutes, then drain.
3
Phase 3
Fry the spring onion whites in oil until golden brown and fragrant; set aside.
4
Phase 4
Return half the spring onions, add the sea cucumber, wine, both soy sauces, oyster sauce, sugar, and stock.
5
Phase 5
Cover and braise over low heat for 20 minutes until the sea cucumber absorbs the sauce.
6
Phase 6
Add the remaining spring onions, thicken the sauce, and serve.