Braised Sea Cucumber with Scallions is a classic, high-end dish in Chinese cuisine, especially famous in Shandong and Northern Chinese banquets. The dish features tender, gelatinous sea cucumber braised in a rich scallion-infused sauce, offering a luxurious texture and deep umami flavor. It is often enjoyed during festive occasions and formal gatherings.
Ingredients (2–3 servings)
Main:
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2–3 rehydrated sea cucumbers (about 250–300g total)
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6–8 large scallions (spring onions)
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2 tablespoons vegetable oil
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1 small piece of ginger, sliced
Seasonings:
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1 tablespoon light soy sauce
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1 tablespoon oyster sauce
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1 teaspoon dark soy sauce (for color)
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2 tablespoons Shaoxing wine (Chinese cooking wine)
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1/2 teaspoon sugar
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1/4 teaspoon white pepper powder
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300ml (about 1 1/4 cups) chicken stock or water
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A pinch of salt (to taste)
Optional Garnish:
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A drizzle of sesame oil before serving
🔪 Preparation Steps
1. Prepare the Sea Cucumber
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If using dried sea cucumber, soak and rehydrate according to instructions (usually 3–5 days of soaking in cold water, changing water daily, then simmering until tender).
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If using ready-to-cook rehydrated sea cucumber, rinse well and pat dry.
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Cut into large bite-sized pieces.
2. Prepare the Scallions
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Wash and cut scallions into 5–6 cm (about 2 inches) sections.
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Separate the white parts from the green parts.
3. Fry the Scallions for Aroma
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Heat 1 tablespoon of oil in a wok over medium heat.
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Add scallion whites and fry slowly until they turn golden and fragrant (about 2–3 minutes).
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Remove and set aside — this step gives the sauce its signature aroma.
4. Start the Braise
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In the same wok, add another tablespoon of oil.
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Add ginger slices and a few scallion greens, stir until fragrant.
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Pour in Shaoxing wine to deglaze the pan.
5. Add Seasonings and Stock
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Add light soy sauce, oyster sauce, dark soy sauce, sugar, and white pepper.
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Pour in chicken stock and bring to a gentle boil.
6. Simmer the Sea Cucumber
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Add the sea cucumber pieces and the pre-fried scallion whites into the wok.
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Lower heat and let simmer for 10–15 minutes so the flavors fully penetrate.
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Taste and adjust seasoning with salt if necessary.
7. Thicken the Sauce (Optional)
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If you prefer a thicker sauce, mix 1 teaspoon cornstarch with 2 teaspoons water, stir into the wok, and simmer briefly until glossy.
8. Final Touch
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Add scallion greens for freshness, stir gently, and cook for another 30 seconds.
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Drizzle a little sesame oil before serving.
Serving Suggestions
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Serve hot as the centerpiece of a Chinese banquet meal.
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Pairs beautifully with steamed white rice and light vegetable dishes.
Tips for Success
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Sea cucumber is delicate — avoid overcooking to maintain its soft, bouncy texture.
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The scallion frying step is the secret to a deep, rich aroma.
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If you like stronger flavor, you can add a little abalone sauce instead of oyster sauce.
Why This Dish is Special
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A true luxury delicacy in Chinese cuisine
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Combines rich umami with the mellow sweetness of scallions
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Elegant presentation, perfect for special occasions
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