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Scallion-Braised Squid (Cong Shao You Yu, )

Scallion-Braised Squid (Cong Shao You Yu, )


Introduction
Cong Shao You Yu  is a traditional Chinese seafood dish that highlights the tenderness of squid combined with the rich aroma of scallions. The squid is quickly blanched to keep it tender, then braised with soy sauce, Shaoxing wine, and plenty of scallions for a savory, fragrant, and slightly sweet flavor. This dish is popular in coastal regions of China and is often served as a centerpiece at family gatherings or festive meals.

Ingredients (Serves 3–4)

  • Fresh squid – 500 g (cleaned, with skin and innards removed)

  • Scallions – 4–5 stalks (cut into 5–6 cm/2-inch sections)

  • Ginger – 4 slices

  • Garlic – 3 cloves, minced

  • Light soy sauce – 2 tablespoons

  • Dark soy sauce – 1 tablespoon (for color)

  • Shaoxing wine – 2 tablespoons

  • Sugar – 1 teaspoon

  • Oyster sauce – 1 tablespoon (optional, for extra umami)

  • Water or stock – ½ cup

  • Cornstarch slurry – 1 tablespoon cornstarch mixed with 2 tablespoons water

  • Cooking oil – 2 tablespoons

Instructions

Step 1 – Prepare the squid

  1. Clean the squid thoroughly and remove the head, innards, and cartilage.

  2. Cut the squid body open and score the inside in a crisscross pattern. Then slice into bite-sized diamond-shaped pieces.

  3. Cut the tentacles into smaller sections.

Step 2 – Blanch the squid

  1. Bring a pot of water to a boil.

  2. Add the squid pieces and blanch for about 20–30 seconds until they curl and turn opaque.

  3. Immediately remove and drain to prevent overcooking. Set aside.

Step 3 – Stir-fry aromatics

  1. Heat 2 tablespoons of oil in a wok over medium heat.

  2. Add ginger slices and garlic, stir-frying until fragrant.

  3. Add scallion sections and stir-fry for 1–2 minutes until they release their aroma.

Step 4 – Braise with sauce

  1. Add light soy sauce, dark soy sauce, Shaoxing wine, sugar, and oyster sauce. Stir well.

  2. Pour in about ½ cup of water or stock. Bring the sauce to a gentle simmer.

Step 5 – Add squid and finish

  1. Return the blanched squid to the wok. Stir quickly so the squid absorbs the sauce.

  2. Thicken the sauce with the cornstarch slurry, stirring gently until glossy and slightly thickened.

  3. Taste and adjust seasoning if necessary.

Step 6 – Serve

  1. Transfer to a plate and serve hot.

  2. Garnish with extra chopped scallions if desired.

Tips for Success

  • Do not overcook the squid; it should be tender and slightly springy, not rubbery.

  • Use plenty of scallions for the authentic “cong shao” flavor.

  • You can add chili peppers for a spicy version.

✨ Cong Shao You Yu is a perfect balance of tender seafood and rich scallion aroma, bringing the taste of the ocean and wok-fired flavors straight to your table.


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