Sea cucumber, chicken, and mushrooms come together in this luxurious dish, creating a perfect balance of tender textures and savory flavors. The rich, umami-packed gravy envelops each ingredient, making it a standout centerpiece for festive gatherings or special meals.
Ingredients Overview
This dish relies on high-quality ingredients to achieve its depth of flavor and texture. Shiitake mushrooms provide an earthy richness that complements the delicate flavor of the sea cucumber. Ginger adds a fragrant warmth, enhancing the overall savory profile. Bean curd skin contributes a crispy contrast after frying, while broccoli provides a fresh, vibrant note to the plate. For seasoning, the combination of Shaoxing wine, soy sauce, and oyster sauce brings a layered complexity to the dish. Chicken stock forms the base of the gravy, lending a savory depth, while sesame oil and sugar balance out the flavors.
Variations are possible—swap shiitake mushrooms with button mushrooms or enoki for a different texture, or use vegetable stock to make this dish vegetarian-friendly.
Step-by-Step Preparation
Proper preparation is crucial to bringing out the best in each ingredient.
Begin with the sea cucumber, ensuring it is cleaned thoroughly to eliminate any grit. If using dried sea cucumber, soak and rehydrate it according to the package instructions. Next, thaw the bean curd skin if frozen, then lay it flat on paper towels to remove excess moisture. This step is essential for achieving the desired crispiness during frying.
Shiitake mushrooms should be wiped clean with a damp cloth to preserve their integrity. Remove the stems to ensure even cooking and to avoid adding a woody texture to the dish.
In a heated skillet, a touch of cooking oil and fresh ginger create the aromatic base for the dish. Adding the mushrooms and seasonings to the skillet infuses the gravy with robust flavors. Simmering the mushrooms for at least an hour on low heat allows them to soak up the rich, savory liquid. This slow cooking process deepens the flavor and tenderizes the mushrooms.
Steaming the broccoli requires precision to maintain its bright color and crisp-tender texture. Spread the florets evenly in the steamer and sprinkle them with a pinch of salt and sugar for a subtle enhancement. Steaming for 2–3 minutes is ideal for preserving their natural sweetness and vibrant appearance.
For the bean curd skin, heating a pan with sufficient oil for frying ensures even crisping. Dry the bean curd skin thoroughly before frying to avoid splattering. Fry the skins in batches, allowing them to brown quickly on each side. Once fried, cool them on a rack to maintain their crispness.
Recipe Tips
Selecting fresh ingredients:
Opt for plump, fragrant shiitake mushrooms and firm, hydrated sea cucumber for the best results.
Enhancing flavors:
Experiment with additional seasonings, like a dash of white pepper or a sprinkle of chili flakes, to customize the dish to your taste.
Maintaining texture:
Control the heat carefully while frying and simmering to prevent overcooking or sogginess.
What to Serve With This Recipe
Pair this dish with fragrant jasmine rice or silky glass noodles to soak up the rich gravy. A side of stir-fried greens or a clear, light soup complements the hearty flavors of the main dish.
Storage and Reheating Tips
Leftovers should be stored in an airtight container and refrigerated for up to three days. To reheat, place the dish in a skillet over low heat, adding a splash of water or stock to rehydrate the gravy. Avoid microwaving, as it can compromise the texture of the sea cucumber and the crispness of the bean curd skin.
Frequently Asked Questions
Can I substitute another protein for the chicken?
Yes, prawns or firm tofu work wonderfully as alternatives.
What is the best way to prepare dried sea cucumber for this recipe?
Soak it in cold water overnight, then boil it for several hours until tender, following any specific instructions on the packaging.
Can I use a different type of mushroom?
Button mushrooms or enoki can replace shiitake mushrooms, offering milder or more delicate textures.
Braised Sea Cucumber with Chicken and Mushroom is a dish that impresses with its harmonious flavors and textures. Whether for a special occasion or a refined family dinner, this recipe is a celebration of culinary craftsmanship and thoughtful preparation.
Ingredients
1/2 package of bean curd skin, thawed if frozen, laid flat on a plate lined with paper towels to absorb moisture
10 fresh shiitake mushrooms, cleaned and stems removed
4 thin slices of ginger
1 broccoli (florets only), rinsed and cut
Pinch of salt
Pinch of sugar
1/2 tbsp cooking oil
Enough cooking oil for pan frying
2 tbsps corn starch dissolved in 2 tbsps water (for thickening)
Seasonings (combine in a bowl)
1 tbsp Shaoxing wine
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sesame oil
1 tsp sugar
1 cup chicken stock
1 cup water
Instructions
Warm 1/2 tablespoon of cooking oil in a skillet over medium heat. Once hot, add the ginger slices and stir-fry until they release their aromatic fragrance.
Introduce the shiitake mushrooms to the skillet, followed by the mixed seasonings. Increase the heat to bring the mixture to a boil, then reduce it to low. Cover the skillet and let the ingredients simmer gently for at least one hour to deepen the flavors.
Prepare the broccoli about 15–20 minutes before serving. Arrange the florets in a single layer in a steamer, sprinkle with a pinch of salt and sugar, and steam for 2–3 minutes, depending on your preferred texture. Remove the steamed broccoli and set aside.
Heat a separate pan with enough oil for frying over high heat. Pat the bean curd skin dry with paper towels to ensure they fry evenly. Reduce the heat to medium-high once the oil is hot. Pan-fry the bean curd skin in batches until each side is golden brown and crispy, which should take no more than 1–2 minutes per side. Transfer the fried bean curd skin to a cooling rack to drain and cool. Once cool enough to handle, cut each piece into halves if desired and set them aside.
Return to the skillet with the mushrooms and thicken the gravy by gradually adding the corn starch slurry, stirring gently until you achieve the desired consistency.
Arrange the steamed broccoli florets in a circle on a serving plate for a visually appealing presentation.
Add the fried bean curd skin to the skillet with the mushrooms, tossing gently to coat them lightly in the rich gravy.
Remove the skillet from the heat. Arrange the mushrooms and bean curd skin on the plate with the broccoli. Serve immediately while hot for a flavorful and satisfying dish.
Braised Sea Cucumber with Chicken and Mushroom Recipe
Ingredients
- 1/2 package of bean curd skin thawed if frozen, laid flat on a plate lined with paper towels to absorb moisture
- 10 fresh shiitake mushrooms cleaned and stems removed
- 4 thin slices of ginger
- 1 broccoli florets only, rinsed and cut
- Pinch of salt
- Pinch of sugar
- 1/2 tbsp cooking oil
- Enough cooking oil for pan frying
- 2 tbsps corn starch dissolved in 2 tbsps water for thickening
Seasonings (combine in a bowl)
- 1 tbsp Shaoxing wine
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1 cup chicken stock
- 1 cup water
Instructions
- Warm 1/2 tablespoon of cooking oil in a skillet over medium heat. Once hot, add the ginger slices and stir-fry until they release their aromatic fragrance.
- Introduce the shiitake mushrooms to the skillet, followed by the mixed seasonings. Increase the heat to bring the mixture to a boil, then reduce it to low. Cover the skillet and let the ingredients simmer gently for at least one hour to deepen the flavors.
- Prepare the broccoli about 15–20 minutes before serving. Arrange the florets in a single layer in a steamer, sprinkle with a pinch of salt and sugar, and steam for 2–3 minutes, depending on your preferred texture. Remove the steamed broccoli and set aside.
- Heat a separate pan with enough oil for frying over high heat. Pat the bean curd skin dry with paper towels to ensure they fry evenly. Reduce the heat to medium-high once the oil is hot. Pan-fry the bean curd skin in batches until each side is golden brown and crispy, which should take no more than 1–2 minutes per side. Transfer the fried bean curd skin to a cooling rack to drain and cool. Once cool enough to handle, cut each piece into halves if desired and set them aside.
- Return to the skillet with the mushrooms and thicken the gravy by gradually adding the corn starch slurry, stirring gently until you achieve the desired consistency.
- Arrange the steamed broccoli florets in a circle on a serving plate for a visually appealing presentation.
- Add the fried bean curd skin to the skillet with the mushrooms, tossing gently to coat them lightly in the rich gravy.
- Remove the skillet from the heat. Arrange the mushrooms and bean curd skin on the plate with the broccoli. Serve immediately while hot for a flavorful and satisfying dish.
