BRAISED SEA CUCUMBER WITH ABALONE & CHINESE GREENS

Servings

4 people

Time

Preparation: 30–40 minutes
Cooking: 45–60 minutes

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INGREDIENTS

Main ingredients

• 2–3 large dried sea cucumbers (or 500 g rehydrated sea cucumber)

• 6–8 small abalones (fresh or canned, cleaned)

• 300 g Chinese greens (bok choy, choy sum, or lettuce hearts)

Aromatics

• 3 slices ginger

• 2 cloves garlic, lightly crushed

• 2 scallions (white part only)

Braising sauce

• 500 ml chicken stock

• 2 tbsp oyster sauce

• 1 tbsp light soy sauce

• 1 tsp dark soy sauce (for color)

• 1 tsp sugar

• ½ tsp white pepper

• 1 tbsp Shaoxing wine

• 1 tsp sesame oil

Thickening

• 1 tbsp cornstarch + 2 tbsp water

Cooking oil

• 2 tbsp vegetable oil

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INSTRUCTIONS

Step 1: Prepare the sea cucumber

(Skip this step if already fully rehydrated)

• Soak dried sea cucumbers in cold water for 2–3 days, changing water daily

• Boil gently with ginger slices for 30–40 minutes until soft

• Remove internal sand and membranes, rinse clean

• Cut into large bite-sized pieces

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Step 2: Prepare the abalone

• Remove abalone from shells if fresh

• Clean thoroughly, removing dark edges

• Lightly score the surface in a crisscross pattern

• Set aside

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Step 3: Blanch the greens

• Bring a pot of salted water to a boil

• Blanch greens for 20–30 seconds until bright green

• Drain and arrange neatly on a serving plate

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Step 4: Braise the sea cucumber

• Heat oil in a wok over medium heat

• Add ginger, garlic, and scallions; sauté until fragrant

• Add sea cucumber pieces and stir gently

• Pour in chicken stock, oyster sauce, soy sauces, sugar, white pepper, and Shaoxing wine

• Bring to a simmer, cover, and braise on low heat for 30–40 minutes until flavorful

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Step 5: Add abalone

• Add abalone to the wok

• Simmer gently for 5–8 minutes (do not overcook)

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Step 6: Thicken the sauce

• Remove aromatics

• Stir in cornstarch slurry slowly until sauce becomes glossy and thick

• Finish with sesame oil

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Step 7: Plate

• Spoon sea cucumber and abalone over the blanched greens

• Pour hot braising sauce generously on top

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SERVING

• Serve immediately while hot

• Best paired with steamed white rice

• Ideal as a festive or banquet centerpiece dish

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TEXTURE & FLAVOR

• Sea cucumber: tender, silky, absorbs sauce

• Abalone: firm yet juicy, lightly sweet

• Sauce: rich, glossy, deeply umami

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TIPS

• Low heat is crucial to avoid tough abalone

• High-quality stock makes a big difference

• Sauce should be thick but not gluey

• Can substitute mushrooms if abalone is unavailable