Entree: China – Shandong – 葱烧海参 ➤ Cong shao haishen (Braised sea cucumber simmered with scallions in a savory soy-based glaze)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 40 min

Additional 5 min

Total 50 min

Ingredients

- 1 lb (454 g) reconstituted sea cucumber, cleaned and trimmed
- 2 tbsp (30 ml) vegetable oil
- 1½ tbsp (22 ml) light soy sauce
- 1 tsp (5 ml) dark soy sauce
- 1 tbsp (15 ml) Shaoxing wine
- 2 cups (480 ml) unsalted chicken stock (or pork stock)
- 1 tbsp (12 g) granulated sugar
- 1 inch (about 6 g) piece fresh ginger, sliced
- 4 cloves (about 12 g) garlic, lightly crushed
- 6 scallions (green onions), white and light-green parts separated from tops; whites chopped, tops reserved for garnish
- 2 oz (56 g) Chinese cured ham or Jinhua ham, thinly sliced (optional for traditional richness)
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water for slurry
- 1 tsp (5 ml) sesame oil
- Salt to taste

Instructions

1. Prepare sea cucumber: If sea cucumber requires blanching, bring a pot of water to a boil and blanch for 30–60 seconds, then drain. Pat dry and cut into 1–2 inch pieces if large. Set aside.
2. Build flavor base: Heat oil in a wide, heavy-bottomed pan or wok over medium heat. Add ginger, garlic, and the white/light-green parts of the scallions and stir-fry until fragrant, about 30 seconds. If using cured ham, add and stir for another 30 seconds to render flavor.
3. Braise: Add sea cucumber pieces, light soy sauce, dark soy sauce, Shaoxing wine, sugar, and chicken stock. Bring to a gentle simmer, reduce heat to low, cover partially, and braise for 20–30 minutes, turning pieces occasionally, until sea cucumber is tender and has absorbed flavor.
4. Finish sauce and serve: Remove lid, increase heat to reduce sauce slightly if needed. Stir in cornstarch slurry little by little to thicken to a glossy glaze, then swirl in sesame oil. Adjust salt to taste. Scatter reserved scallion tops over the dish and serve hot with steamed rice.