BRAISED SEA CUCUMBER WITH ABALONE & CHINESE GREENS
Servings
4 people
Time
Preparation: 30–40 minutes
Cooking: 45–60 minutes
INGREDIENTS
Main ingredients
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2–3 large dried sea cucumbers (or 500 g rehydrated sea cucumber)
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6–8 small abalones (fresh or canned, cleaned)
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300 g Chinese greens (bok choy, choy sum, or lettuce hearts)
Aromatics
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3 slices ginger
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2 cloves garlic, lightly crushed
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2 scallions (white part only)
Braising sauce
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500 ml chicken stock
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2 tbsp oyster sauce
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1 tbsp light soy sauce
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1 tsp dark soy sauce (for color)
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1 tsp sugar
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½ tsp white pepper
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1 tbsp Shaoxing wine
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1 tsp sesame oil
Thickening
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1 tbsp cornstarch + 2 tbsp water
Cooking oil
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2 tbsp vegetable oil
INSTRUCTIONS
Step 1: Prepare the sea cucumber
(Skip this step if already fully rehydrated)
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Soak dried sea cucumbers in cold water for 2–3 days, changing water daily
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Boil gently with ginger slices for 30–40 minutes until soft
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Remove internal sand and membranes, rinse clean
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Cut into large bite-sized pieces
Step 2: Prepare the abalone
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Remove abalone from shells if fresh
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Clean thoroughly, removing dark edges
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Lightly score the surface in a crisscross pattern
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Set aside
Step 3: Blanch the greens
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Bring a pot of salted water to a boil
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Blanch greens for 20–30 seconds until bright green
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Drain and arrange neatly on a serving plate
Step 4: Braise the sea cucumber
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Heat oil in a wok over medium heat
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Add ginger, garlic, and scallions; sauté until fragrant
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Add sea cucumber pieces and stir gently
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Pour in chicken stock, oyster sauce, soy sauces, sugar, white pepper, and Shaoxing wine
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Bring to a simmer, cover, and braise on low heat for 30–40 minutes until flavorful
Step 5: Add abalone
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Add abalone to the wok
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Simmer gently for 5–8 minutes (do not overcook)
Step 6: Thicken the sauce
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Remove aromatics
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Stir in cornstarch slurry slowly until sauce becomes glossy and thick
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Finish with sesame oil
Step 7: Plate
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Spoon sea cucumber and abalone over the blanched greens
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Pour hot braising sauce generously on top
SERVING
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Serve immediately while hot
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Best paired with steamed white rice
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Ideal as a festive or banquet centerpiece dish
TEXTURE & FLAVOR
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Sea cucumber: tender, silky, absorbs sauce
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Abalone: firm yet juicy, lightly sweet
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Sauce: rich, glossy, deeply umami
TIPS
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Low heat is crucial to avoid tough abalone
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High-quality stock makes a big difference
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Sauce should be thick but not gluey
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Can substitute mushrooms if abalone is unavailable