This dish is a delicacy in Chinese cuisine, known for its soft, gelatinous texture and ability to absorb deep, rich flavors. It’s usually slow-braised in a flavorful sauce made with oyster sauce, soy sauce, and aromatic spices.
Ingredients
Instructions
Heat oil in a wok or deep pan over medium heat. Add garlic and star anise, stir-frying until fragrant.
Pour in oyster sauce, light soy sauce, dark soy sauce, sugar, and chicken stock. Stir well.
Add the softened sea cucumber to the sauce. Lower the heat and let it braise for 30–45 minutes, turning occasionally.
Stir in the cornstarch slurry and let the sauce thicken. Drizzle with sesame oil.
Boil bok choy for 1–2 minutes, then arrange on a plate.
Place the braised sea cucumber on the plate with sauce.
Serve hot.
Notes
if using dried sea cucumbers, soak it them cold water for 24–48 hours, changing the water daily. Cut open and remove any inner residue. Rinse well. Place in a pot with fresh water, add sliced ginger, scallions, and Shaoxing wine, and simmer for 1–2 hours until soft. Drain and set aside.
Frehs sea cucumbers need to be cleaned thoroughly before cooking. They can be boiled or prepared directly depending on the recipe.
Variations
The garnish could be baby bok choy or napa cabbage, blanched; a few stalks of scallions, julienned; mushrooms or bamboo shoots.