海参 HOW TO COOK SEA CUCUMBER Hǎishēn||CHINESE RECIPE|| nitnit azuar

sea cucumber

💰Cheaper: mushrooms

Mushrooms provide a similar texture and are more accessible.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos are often cheaper.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be made cheaper.

rice wine

💰Cheaper: white wine vinegar

White wine vinegar can mimic the acidity at a lower cost.

Soak sea cucumbers in water overnight to rehydrate.

Rinse and clean the sea cucumbers thoroughly under running water.

In a pot, heat vegetable oil over medium heat until shimmering.

Add ginger and garlic, sauté until fragrant, about 1-2 minutes.

Pour in chicken broth and soy sauce, stirring to combine.

Add sugar, rice wine, and star anise, then bring to a simmer.

Carefully add the sea cucumbers, ensuring they are submerged.

Cover the pot and braise on low heat for 1-2 hours until tender.

Remove the lid, increase heat to medium, and reduce the sauce for 10-15 minutes.

Mix cornstarch with water to create a slurry, then stir into the sauce to thicken.

Add scallions and sesame oil, stirring to combine.

Season with black pepper and salt to taste.

Serve hot as a main dish.

Cooking Techniques

Spice Level:

Allergens