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Cantonese braised sea cucumber

Name: Cantonese braised sea cucumber
Total time: 90 min
Yield: 4
Ingredients: 20g Ginger; 2 Spring onion; 80g Ham; 6 dried shiitake Mushroom; 3 tbsp Oyster sauce; 2 tbsp Soy sauce; 100 g Bamboo shoots

Preparation time: 1 h 30
Servings: 4

Ingredients

Ginger — to buy20g
Spring onion — to buy2
Ham — to buy80g
Mushroom — to buy6 dried shiitake
Oyster sauce — to buy3 tbsp
Soy sauce — to buy2 tbsp
Bamboo shoots — to buy100 g

Preparation

Rehydrate the dried sea cucumber for 3 days in the fridge, changing the water daily, until softly gelatinous.
Clean the inside, remove residue, blanch 10 min in boiling water with ginger and spring onion.
Make a rich broth with chicken bones, ham and shiitake mushrooms, simmer 1h to extract umami.
Add the sea cucumber to the strained broth, simmer over low heat 45 min.
Remove the sea cucumber, reduce the broth with oyster sauce and soy sauce until syrupy.
Coat the sea cucumber with the reduced sauce, garnish with sautéed bamboo shoots.
Serve very hot, the texture should be gelatinous and melting, with no resistance.