Scallion-Glazed Sea Cucumber (Congba Haishen in Chinese, a classic Shandong cuisine)
Scallion-Glazed Sea Cucumber is a revered classic of Shandong cuisine, celebrated for its luxurious texture and deep, aromatic flavor. Tender, rehydrated sea cucumbers are simmered in a glossy, scallion-infused sauce—slow-cooked葱白 releases rich sweetness, while soy and rice wine enhance the sea cucumber’s delicate umami. The dish balances simplicity and elegance: the sea cucumber is soft yet chewy, coated in a savory glaze that clings to every bite. It’s a staple at festive banquets and high-end meals, perfect for honoring guests or marking special occasions.
Ingredients
Equipment
Method
- Rehydrate and tenderize sea cucumbers (critical step): Rinse dried sea cucumbers briefly to remove surface dust. Place them in a large non-metallic container, cover with purified water, and soak at room temperature for 24 hours (change water 2-3 times to avoid odor). After soaking, use scissors to cut open the sea cucumbers lengthwise, remove the sand vein and inner membrane (discard), and rinse thoroughly. Transfer to a pressure cooker, add 4 cups water, ginger slices, and 1 tablespoon rice wine. Seal the cooker, cook on high pressure for 30-40 minutes (adjust based on size: smaller ones 30 mins, larger ones 40 mins). Let pressure release naturally, then drain and soak in cold purified water for another 24 hours (change water twice). The sea cucumbers should be soft and chewy, not mushy.
- Prep ingredients: Cut rehydrated sea cucumbers into 3-inch sections (or leave whole if small). Separate white and green parts of green onions—cut white parts into 3-inch sections, smash them lightly with the back of a knife to release flavor; chop green parts for garnish. Mix cornstarch and cold water into a slurry.
- Sauté scallions for aroma: Heat vegetable oil in a wok over medium heat. Add smashed white scallion sections and ginger slices. Stir-fry slowly for 5-7 minutes until the scallions turn golden brown and release a rich fragrance (do not burn, as it will turn bitter). Use a slotted spoon to remove the scallions and ginger, reserve the scallion oil in the wok.
- Simmer sea cucumbers: Increase heat to medium-high, add minced garlic (if using) to the scallion oil and stir-fry for 30 seconds. Add light soy sauce, dark soy sauce, and rock sugar, stir well to dissolve the sugar. Pour in chicken broth and bring to a boil. Add the sea cucumber sections and the reserved golden scallions. Reduce heat to low, cover, and simmer for 15 minutes to let the sea cucumbers absorb the sauce.
- Glaze and thicken: Uncover the wok, increase heat to medium. Slowly pour the cornstarch slurry into the sauce while stirring constantly. Cook for 1-2 minutes until the sauce thickens into a glossy glaze that coats the sea cucumbers. Drizzle with sesame oil and a pinch of white pepper (if using), stir gently to combine.
- Serve: Transfer the sea cucumbers to a serving plate, arrange the golden scallions on top, and sprinkle with chopped green scallion parts. Serve hot as a main dish or a premium side, paired with steamed rice or noodles to soak up the glaze.
Notes
– Sea cucumber rehydration key: Never use oil or salt during soaking/tenderizing—oil will make sea cucumbers shrink and turn hard, salt will inhibit rehydration. Use purified water or filtered water for best results.
– Texture control: Overcooking (either in pressure cooker or simmering) will make sea cucumbers mushy. Test tenderness with a fork—if it pierces easily but still has chew, it’s done.
– Scallion flavor boost: Smashing white scallion sections before stir-frying helps release their natural oils and sweetness, creating a more aromatic base.
– Umami enhancement: For extra depth, add 1 teaspoon dried scallop powder (or soak 2 dried scallops, shred, and add to the broth) when simmering sea cucumbers.
– Storage: Rehydrated (uncooked) sea cucumbers can be stored in the refrigerator for up to 3 days (change water daily) or frozen for 1 month. Cooked dish can be stored in an airtight container for 2 days, reheat gently with 2 tablespoons water to avoid drying out.
– Texture control: Overcooking (either in pressure cooker or simmering) will make sea cucumbers mushy. Test tenderness with a fork—if it pierces easily but still has chew, it’s done.
– Scallion flavor boost: Smashing white scallion sections before stir-frying helps release their natural oils and sweetness, creating a more aromatic base.
– Umami enhancement: For extra depth, add 1 teaspoon dried scallop powder (or soak 2 dried scallops, shred, and add to the broth) when simmering sea cucumbers.
– Storage: Rehydrated (uncooked) sea cucumbers can be stored in the refrigerator for up to 3 days (change water daily) or frozen for 1 month. Cooked dish can be stored in an airtight container for 2 days, reheat gently with 2 tablespoons water to avoid drying out.
