📝 About This Recipe
A crown jewel of Shandong (Lu) cuisine, this dish showcases the sophisticated technique of 'braising with scallions' to transform delicate sea cucumber into a masterpiece of texture and umami. The sea cucumber absorbs a rich, velvety sauce infused with the deep, nutty aroma of caramelized Jinghai scallions, creating a silky mouthfeel that is highly prized in Chinese gastronomy. It is a luxurious, celebratory dish that represents the pinnacle of traditional northern Chinese culinary artistry.
🥗 Ingredients
Main Ingredients
- 4-6 pieces Rehydrated Sea Cucumber (cleaned and sliced into thick longitudinal strips)
- 150 grams Large Scallions (White parts only) (cut into 2-inch lengths; preferably the thick 'Jinghai' variety)
- 15 grams Ginger (sliced into thin rounds)
The Scallion Oil
- 4 tablespoons Peanut Oil (or any high-smoke point neutral oil)
- 2 pieces Small Shallots (thinly sliced)
- 3 pieces Cilantro Stems (bruised)
Braising Liquid & Seasoning
- 1.5 cups Superior Chicken Stock (homemade or low-sodium store-bought)
- 1 tablespoon Shaoxing Rice Wine (for deglazing)
- 1.5 tablespoons Light Soy Sauce (for savory depth)
- 1 teaspoon Dark Soy Sauce (primarily for a rich mahogany color)
- 1 teaspoon Rock Sugar (crushed; adds a brilliant glaze)
- 1/4 teaspoon White Pepper Powder (finely ground)
- 2 tablespoons Potato Starch Slurry (1 part starch mixed with 2 parts water)
👨🍳 Instructions
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1
Blanch the cleaned sea cucumber strips in boiling water with a splash of rice wine and two slices of ginger for 2 minutes to remove any 'fishy' scent. Drain and pat dry thoroughly with paper towels.
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2
In a cold wok or heavy-bottomed pan, add the peanut oil, shallots, and cilantro stems. Heat over medium-low, frying until the aromatics turn golden brown and fragrant. Remove and discard the solids, leaving the infused oil.
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3
Increase the heat to medium. Add the 2-inch scallion whites to the infused oil. Fry them patiently, turning occasionally, until they are deeply charred and golden-brown on all sides. This 'caramelization' is the soul of the dish.
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4
Carefully remove about two-thirds of the fried scallions and set them aside for garnishing later. Keep the remaining scallions and the oil in the wok.
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5
Add the sliced ginger to the wok and stir for 30 seconds. Carefully pour in the Shaoxing rice wine around the edges of the wok to create a fragrant steam.
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6
Add the chicken stock, light soy sauce, dark soy sauce, rock sugar, and white pepper. Bring the mixture to a gentle boil.
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7
Slide the prepared sea cucumber strips into the bubbling liquid. Reduce the heat to low, cover, and let simmer gently for 8-10 minutes. The sea cucumber should begin to soften and absorb the dark, savory hues of the sauce.
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8
Remove the lid and increase the heat slightly. Taste the sauce; it should be intensely savory with a hint of sweetness from the scallions and sugar.
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9
Slowly drizzle in the potato starch slurry in circular motions while gently stirring. The sauce should thicken into a glossy, translucent glaze that clings to the sea cucumber.
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10
Add the reserved charred scallions back into the wok. Give everything one final, gentle toss to coat.
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11
Transfer the sea cucumber to a warm serving platter, arranging the scallions neatly on top. Pour the remaining thick glaze over the dish.
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12
Serve immediately while the aroma of the scallion oil is at its peak.
💡 Chef's Tips
The quality of the scallions is paramount; use only the thick white parts as they contain more sugar for caramelization. Do not over-braise the sea cucumber; it should be 'Q' (bouncy and tender), not mushy or falling apart. Ensure the sea cucumber is very dry before adding to the wok so the sauce adheres properly to its slippery surface. Using dark soy sauce is essential for the 'mahogany' color characteristic of Lu cuisine; add it sparingly until the desired color is reached. If you cannot find fresh sea cucumber, ensure dried versions are fully rehydrated over 3-4 days before starting this recipe.
🍽️ Serving Suggestions
Serve with a bowl of steamed jasmine rice to soak up the precious, savory scallion glaze. Pair with a crisp, dry white wine like a Riesling or a traditional warm Shaoxing Huadiao wine. Accompany with a side of blanched bok choy or broccoli to provide a crunchy contrast to the soft sea cucumber. This dish is traditionally served as a centerpiece in a multi-course banquet, often following a lighter soup course.