📝 About This Recipe
A crown jewel of Cantonese banquet cuisine, this steamed sea cucumber dish celebrates the 'treasure of the sea' for its unique, silky texture and remarkable ability to absorb rich flavors. This recipe elevates the delicate echinoderm with a savory, umami-rich oyster sauce reduction and aromatic aromatics, transforming a prized ingredient into a masterpiece of texture. It is a sophisticated, health-conscious delicacy traditionally served to honor guests and celebrate longevity.
🥗 Ingredients
The Sea Cucumber
- 4 pieces Rehydrated Sea Cucumber (cleaned and pre-soaked until soft)
- 4 slices Ginger (smashed for the poaching liquid)
- 2 tablespoons Shaoxing Rice Wine (to remove any fishy scent)
- 2 cups Chicken Stock (low sodium, for the initial simmer)
For the Steaming Bed
- 8 pieces Shiitake Mushrooms (dried, rehydrated, and stems removed)
- 4 heads Baby Bok Choy (halved lengthwise)
- 3 stalks Green Onions (cut into 3-inch lengths)
The Umami Glaze
- 3 tablespoons Premium Oyster Sauce
- 1 tablespoon Light Soy Sauce
- 1/2 teaspoon Dark Soy Sauce (for a deep amber color)
- 1 teaspoon Sugar
- 1 teaspoon Sesame Oil (toasted)
- 1 teaspoon Cornstarch (dissolved in 1 tablespoon water)
- 2 cloves Garlic (minced)
For Garnish
- 1/4 cup Coriander (Cilantro) (fresh leaves)
- 1 piece Red Chili (finely julienned for color)
👨🍳 Instructions
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1
Ensure your rehydrated sea cucumbers are thoroughly cleaned. Rinse the interior cavities under cold running water to remove any remaining sand or membranes.
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2
In a medium pot, combine the chicken stock, smashed ginger slices, and Shaoxing wine. Bring to a gentle simmer over medium heat.
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3
Place the sea cucumbers in the simmering stock. Cook for 10-12 minutes to infuse them with flavor and soften the collagen further. Drain and set aside, discarding the ginger.
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4
Prepare your steamer setup. Bring water to a boil in a wok or large pot fitted with a bamboo steamer basket.
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5
Arrange the halved baby bok choy and rehydrated shiitake mushrooms on a heat-proof steaming platter. This creates a flavorful 'bed' for the sea cucumber.
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6
Place the poached sea cucumbers on top of the mushrooms and greens. Scatter the 3-inch green onion lengths over the top.
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7
Place the platter into the steamer. Cover and steam on high heat for 8-10 minutes until the bok choy is tender-crisp and the sea cucumber is piping hot.
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8
While the dish steams, prepare the glaze. In a small saucepan, heat a drizzle of oil and sauté the minced garlic until fragrant but not brown.
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9
Whisk in the oyster sauce, light soy sauce, dark soy sauce, and sugar. Add 1/4 cup of the reserved poaching chicken stock.
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10
Bring the sauce to a simmer, then slowly whisk in the cornstarch slurry. Stir constantly until the sauce thickens into a glossy glaze that coats the back of a spoon.
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11
Remove the platter from the steamer. Carefully drain any excess liquid that has pooled on the plate to prevent diluting the sauce.
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12
Drizzle the hot umami glaze generously over the sea cucumbers and vegetables. Finish with a few drops of toasted sesame oil.
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13
Garnish with fresh coriander and julienned red chilies for a vibrant pop of color and serve immediately.
💡 Chef's Tips
Always use a ceramic or glass plate for steaming to ensure even heat distribution. If using dried sea cucumber, remember the rehydration process takes 3-5 days; plan ahead! Avoid overcooking the sea cucumber in the final steaming step, or it may lose its signature 'snap' and become too mushy. For a richer sauce, you can add a tablespoon of abalone sauce if available. Ensure the sea cucumber is completely dry before plating to help the sauce adhere better.
🍽️ Serving Suggestions
Serve with a bowl of fluffy jasmine rice to soak up the luxurious oyster glaze. Pairs beautifully with a chilled, crisp Riesling or a warm cup of Tieguanyin Oolong tea. Accompany with a side of crispy roasted pork belly (Siu Yuk) for a contrast in textures. Serve as a middle course in a multi-course Chinese banquet-style dinner.