How to Make Traditional Chinese Scallion-Braised Sea Cucumber (Cong Shao Hai Shen)

Hello, food enthusiasts! Today, I’m excited to share with you a luxurious and iconic Chinese dish: Scallion-Braised Sea Cucumber (Cong Shao Hai Shen). This dish is a perfect blend of delicate flavors and rich textures, often served in high-end Chinese restaurants. Let’s dive into the step-by-step guide to making this exquisite dish at home!

Ingredients

For the Sea Cucumber

• Dried Sea Cucumber: 200 grams (soaked and cleaned)
• Chicken Broth: 500 ml
• Ginger Slices: 10-12 slices
• Scallions: 3-4 large (cut into 5 cm sections)
• Garlic: 2 cloves (minced)
• Light Soy Sauce: 2 tablespoons
• Dark Soy Sauce: 1 tablespoon
• Oyster Sauce: 1 tablespoon
• Sugar: 1 teaspoon
• Cornstarch: 1 tablespoon (mixed with 2 tablespoons water)
• Vegetable Oil: 2 tablespoons

Instructions

Step 1: Prepare the Sea Cucumber

1. Soak and Clean: Soak the dried sea cucumber in water for 24-48 hours, changing the water every 8 hours until it becomes soft and plump. Then, carefully clean the sea cucumber by removing any impurities inside.
2. Boil and Blanch: Bring a pot of water to a boil, add the cleaned sea cucumber, and boil for about 5 minutes. Remove and rinse under cold water. Cut the sea cucumber into bite-sized pieces.

Step 2: Prepare the Aromatics

1. Ginger and Scallions: Prepare ginger slices and cut the scallions into 5 cm sections. Keep some scallion greens aside for garnishing.

Step 3: Braising the Sea Cucumber

1. Heat Oil and Aromatics: In a wok or large pan, heat the vegetable oil over medium heat. Add the ginger slices and scallion sections. Fry until the scallions turn golden brown and fragrant.
2. Add Sea Cucumber: Add the sea cucumber pieces to the pan. Stir-fry briefly to coat them with the aromatic oils.
3. Season and Simmer: Pour in the chicken broth. Add light soy sauce, dark soy sauce, oyster sauce, and sugar. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes until the sea cucumber is tender and the sauce thickens slightly.

Step 4: Thicken the Sauce

1. Cornstarch Slurry: In a small bowl, mix the cornstarch with water to create a smooth slurry.
2. Thicken: Stir the cornstarch slurry into the pan. Continue to cook and stir until the sauce thickens to your desired consistency.

Step 5: Serve

1. Garnish and Plate: Transfer the braised sea cucumber to a serving plate. Garnish with the reserved scallion greens for a pop of color.
2. Enjoy: Serve the Scallion-Braised Sea Cucumber hot. The combination of tender sea cucumber, rich sauce, and fragrant scallions is truly indulgent!

Cultural Significance

Scallion-Braised Sea Cucumber is a classic dish in Chinese cuisine, often seen in high-end banquets and special occasions. Sea cucumber is considered a delicacy in China, symbolizing wealth and prosperity. This dish showcases the harmony of flavors and textures, with the tender sea cucumber perfectly complemented by the aromatic scallions and rich, savory sauce.

I hope you enjoy making and sharing this luxurious dish with your loved ones. It’s a wonderful way to experience the elegance and depth of Chinese culinary traditions. Happy cooking!