Dish📝 About This Recipe
A cornerstone of Shandong cuisine elevated to modern fine dining, this dish celebrates the luxurious, gelatinous texture of premium sea cucumber. The key lies in the 'Cong Shao' technique, where long-carbonized scallions infuse a rich, savory jus with a deep umami sweetness. This recipe balances the collagen-rich sea cucumber with the sharp warmth of aged ginger and the velvety depth of a master abalone-style reduction.
🥗 Ingredients
Main Ingredients
- 4 large pieces Fully rehydrated premium sea cucumber (cleaned and intestines removed)
- 12 stalks King Scallions (white and light green parts) (cut into 3-inch lengths)
- 50 grams Old Ginger (peeled and sliced into thin coins)
The Aromatics and Oil
- 1/2 cup Vegetable Oil (for frying scallions)
- 3 pieces Shallots (thinly sliced)
- 4 pieces Cilantro stems (bruised)
Braising Liquid
- 2 cups Superior Chicken Stock (preferably homemade and unsalted)
- 2 tablespoons Oyster Sauce (premium grade)
- 1 tablespoon Shaoxing Rice Wine (aged 5-10 years if possible)
- 1 teaspoon Dark Soy Sauce (for deep amber color)
- 15 grams Rock Sugar (crushed)
- 1/4 teaspoon White Pepper (finely ground)
Finishing Touches
- 2 tablespoons Cornstarch Slurry (equal parts starch and water)
- 1 teaspoon Sesame Oil (toasted)
- 4 heads Baby Bok Choy (blanched for garnish)
👨🍳 Instructions
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1
Blanch the cleaned sea cucumbers in boiling water with 2 slices of ginger and a splash of Shaoxing wine for 2 minutes to remove any 'fishy' scent. Drain and pat dry thoroughly with paper towels.
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2
In a heavy-bottomed wok or skillet, heat the vegetable oil over medium-low heat. Add the scallion lengths, sliced ginger, shallots, and cilantro stems.
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3
Slow-fry the aromatics for 10-15 minutes, turning occasionally, until the scallions turn a deep golden brown and the oil becomes highly fragrant. Be careful not to burn them.
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4
Strain the infused oil into a bowl. Reserve the fried scallions and ginger coins, discarding the shallots and cilantro.
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5
Wipe the wok clean. Add 2 tablespoons of the infused scallion oil back into the pan over medium heat. Add the rock sugar and stir until it melts and begins to turn a light caramel color.
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6
Carefully deglaze with Shaoxing wine, then add the chicken stock, oyster sauce, dark soy sauce, and white pepper. Bring to a gentle simmer.
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7
Place the blanched sea cucumbers into the braising liquid. Add half of the reserved fried scallions and ginger into the liquid to infuse further.
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8
Reduce heat to low, cover, and braise for 20-25 minutes. The sea cucumber should absorb the flavors and become tender but still retain a slight 'bounce' (Q-texture).
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9
Remove the sea cucumbers carefully and set them on a serving platter. Strain the braising liquid to remove the solids, then return the liquid to the wok.
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10
Turn the heat to high to reduce the sauce by one-third, intensifying the flavor. Slowly whisk in the cornstarch slurry until the sauce reaches a glossy, glass-like consistency that coats the back of a spoon.
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11
Stir in the remaining fried scallions and 1 tablespoon of the infused scallion oil for a final shine and aromatic boost.
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12
Pour the rich, glistening sauce and scallions over the sea cucumbers. Garnish with blanched baby bok choy and serve immediately.
💡 Chef's Tips
Use 'Old Ginger' rather than young ginger; it has a lower water content and a more intense heat that cuts through the richness of the sea cucumber. The secret to a world-class sauce is the 'Scallion Oil'—do not rush the frying process; slow extraction is key. If your sea cucumber is too soft, it was over-soaked; reduce the braising time by 5 minutes to prevent it from dissolving. Always pat the sea cucumber dry before adding to the sauce; any excess water will prevent the sauce from adhering to its slippery surface. For a truly 'Fine Dining' look, use a microplane to zest a tiny bit of fresh ginger over the dish just before serving.
🍽️ Serving Suggestions
Pair with a glass of aged semi-dry Riesling or a warm glass of 10-year-old Shaoxing Huadiao wine. Serve alongside a bowl of premium steamed Jasmine rice to soak up the luxurious braising sauce. Follow this dish with a light, palate-cleansing clear winter melon soup. A side of stir-fried snow pea tips with garlic provides a crisp, fresh contrast to the gelatinous main.