Entree: China – Fujian – 葱烧海参 ➤ Cōng shāo hǎishēn (Sea cucumbers braised gently in savory stock with scallions and aromatic seasonings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 6 medium dried sea cucumbers, rehydrated and cleaned, approx. 1 lb (450 g) total
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) sesame oil
- 1 inch (2.5 cm) fresh ginger, sliced
- 4 scallions, white and green separated, whites sliced thin, greens cut into 1-inch (2.5 cm) lengths
- 2 tbsp (30 ml) Shaoxing wine
- 2 cups (480 ml) light chicken stock
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) sugar
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water for slurry
- Salt and white pepper to taste

Instructions

1. If using dried sea cucumber, ensure it is fully rehydrated and tender according to package or traditional soaking method before beginning; rinse and slice into bite-sized pieces.
2. Heat vegetable oil in a wide skillet or shallow pot over medium heat. Add ginger slices and the white parts of the scallions and stir-fry until fragrant, about 30–60 seconds.
3. Add the sea cucumber pieces and toss briefly to coat with aromatics. Pour in Shaoxing wine and allow alcohol to evaporate, about 1 minute.
4. Add chicken stock, light soy sauce, oyster sauce, and sugar. Bring to a gentle simmer, reduce heat to low, cover, and braise gently for 15–20 minutes so flavors penetrate and the sauce reduces slightly.
5. Uncover and stir in the cornstarch slurry to thicken the sauce to a glossy consistency. Simmer 1–2 minutes until sauce is smooth and glossy.
6. Stir in sesame oil and the green parts of the scallions, adjust seasoning with salt and white pepper as needed, and serve hot with steamed rice.