📝 About This Recipe
A luxurious centerpiece of Cantonese banquet cuisine, this dish celebrates the unique, gelatinous texture of sea cucumber, prized for its health benefits and ability to absorb rich flavors. Simmered in a deep, umami-rich master stock infused with oyster sauce and aromatics, the sea cucumber becomes incredibly tender and flavorful. This recipe brings the elegance of high-end Chinese dining into your kitchen, offering a sophisticated balance of silky textures and savory depth.
🥗 Ingredients
Main Ingredients
- 4-6 pieces Rehydrated sea cucumbers (cleaned and cut into thick bite-sized chunks)
- 8 pieces Dried Shiitake mushrooms (soaked in warm water for 2 hours, stems removed)
- 4 heads Baby bok choy (halved lengthwise)
- 5 slices Ginger (peeled)
- 3 stalks Scallions (cut into 2-inch lengths)
The Braising Liquid
- 2 cups Chicken stock (low sodium preferred)
- 3 tablespoons Oyster sauce (high quality)
- 2 tablespoons Shaoxing rice wine (for deglazing)
- 1 tablespoon Light soy sauce
- 1 teaspoon Dark soy sauce (for a deep amber color)
- 10 grams Rock sugar (or 1 teaspoon granulated sugar)
- 1/2 cup Mushroom soaking liquid (strained for purity)
Thickening & Finish
- 1 tablespoon Cornstarch
- 2 tablespoons Water (to mix with cornstarch)
- 1 teaspoon Sesame oil (toasted)
- 2 tablespoons Vegetable oil (for sautéing)
👨🍳 Instructions
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1
Blanch the cleaned sea cucumber chunks in a pot of boiling water with two slices of ginger and a splash of rice wine for 3 minutes. Drain and set aside; this removes any residual 'fishy' scent.
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2
In the same pot, quickly blanch the baby bok choy with a pinch of salt and a drop of oil for 1 minute until vibrant green. Drain and set aside for plating.
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3
Heat 2 tablespoons of vegetable oil in a wok or heavy-bottomed clay pot over medium heat. Add the remaining ginger slices and scallions, stir-frying until fragrant and slightly browned.
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4
Add the soaked Shiitake mushrooms to the pot and sauté for 2 minutes, allowing them to absorb the aromatic oils.
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5
Pour in the Shaoxing rice wine around the edges of the wok to deglaze, scraping up any flavorful bits from the bottom.
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6
Add the chicken stock, reserved mushroom liquid, oyster sauce, light soy sauce, dark soy sauce, and rock sugar. Bring the mixture to a gentle boil.
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7
Gently slide the blanched sea cucumber pieces into the braising liquid. Ensure they are mostly submerged.
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8
Reduce the heat to low, cover with a lid, and simmer for 30 to 35 minutes. The sea cucumber should become tender and the mushrooms fully infused with sauce.
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9
Carefully remove the sea cucumber and mushrooms with a slotted spoon and arrange them on a serving platter surrounded by the blanched bok choy.
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10
Turn the heat up to medium-high to reduce the remaining braising liquid by about one-third, concentrating the flavors.
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11
Whisk the cornstarch and water together to create a slurry. Slowly pour the slurry into the bubbling sauce, stirring constantly until the sauce reaches a thick, glossy consistency that coats the back of a spoon.
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12
Turn off the heat and stir in the toasted sesame oil for a final aromatic sheen.
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13
Pour the rich, glistening sauce generously over the sea cucumber and mushrooms. Serve immediately while piping hot.
💡 Chef's Tips
Always use fully rehydrated sea cucumber; if buying dried, the soaking process can take several days with multiple water changes. When cleaning sea cucumber, ensure the inner 'teeth' and any internal membranes are thoroughly scraped away to ensure a smooth texture. Do not over-braise, or the sea cucumber will lose its structural integrity and become overly soft or even dissolve. Use a high-quality oyster sauce or even abalone sauce for the braising liquid to achieve that authentic 'restaurant-style' depth. If the sauce is too salty, add a little more stock or water; if too thin, ensure the slurry is cooked for at least 30 seconds to activate the starch.
🍽️ Serving Suggestions
Serve with a side of fluffy steamed Jasmine rice to soak up the luxurious braising sauce. Pair with a crisp, stir-fried vegetable like snow peas or garlic broccoli for a textural contrast. A pot of aged Pu-erh or Oolong tea cuts through the richness of the sauce beautifully. For a true banquet experience, serve this as the highlight alongside a steamed whole fish or crispy skin chicken.