# · CŌNG SHĀO HǍI SHĒN ·
## Scallion-Braised Sea Cucumber

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**Serves** 2–3 · **Active time** 40 min · **Total time** 3 days (rehydration included)

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## Ingredients

| Item | Amount |
|------|--------|
| Dried sea cucumber | 3 pieces |
| Green scallion, cut into 8 cm sections | 5 stalks |
| Fresh ginger | 6 slices |
| Dark soy sauce | 3 tbsp |
| Light soy sauce | 1 tbsp |
| Oyster sauce | 2 tbsp |
| Shaoxing rice wine | 2 tbsp |
| Rock sugar | 20 g |
| Pork or chicken stock | 300 ml |
| Neutral oil | 3 tbsp |
| Cornstarch slurry | 1 tsp starch + 2 tbsp water |
| Sesame oil | a few drops |
| Chopped scallion greens | to garnish |

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## How to Make It

Soak dried sea cucumbers in cold water for 3 days, changing the water every 12 hours. Once fully rehydrated, slit the belly, remove the intestines, and rinse clean.

Blanch in boiling water with ginger for 5 minutes. Drain and set aside.

Heat oil in a wok and fry scallion sections until deeply golden and slightly charred at the edges. Add dark soy sauce, light soy, oyster sauce, Shaoxing wine, and rock sugar. Stir until the sugar dissolves, then pour in stock and bring to a boil.

Add the blanched sea cucumbers and braise on low heat for 20 minutes, flipping once halfway through.

Uncover, add cornstarch slurry, and ladle the thickening sauce over the cucumbers until each one is coated and glossy. Finish with a few drops of sesame oil off the heat.

Plate on a dark dish, spoon the remaining glaze around, and scatter scallion greens on top.

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