Braised Sea Cucumber in Rice Wine

Before I dive into sharing how to make this luxurious dish using Ye Traditions Rice Wine, I thought it would be helpful to share why sea cucumber is not just a delicacy, but packed with health benefits. And when combined with the benefits of rice wine, this dish is truly a dish you want to present at your Chinese New Year Table.

Nutritional Benefits

Sea cucumber is an excellent source of protein, making it ideal for muscle growth and repair, while being low in calories and fat, making it perfect for weight management. It’s packed with essential vitamins and minerals like magnesium, calcium, and zinc, and provides heart-healthy omega-3 fatty acids.

Medicinal Benefits

Known for its bioactive compounds like triterpenoids and saponins, sea cucumber supports immunity, reduces inflammation, and promotes skin health through its rich collagen content. It aids digestion, supports gut health, and has potential anti-cancer properties, making it a valuable superfood.

Culinary Uses

As a luxurious ingredient in Asian cuisine, sea cucumber is often braised or added to soups due to its ability to absorb flavors and its soft, soothing texture. Its mild taste makes it a stomach-friendly option and a delicacy for special occasions. Now let's dive into how we usually prepare this dish. 

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Yield: 2 servings

Ingredients

• 300g rehydrated sea cucumber 
  • Tip: You have to prep this a week before. Boil water in a very clean pot and then cook the sea cucumber. Repeat this for a few times every day. 
  • The sea cucumber will grow to 2-3x its previous size
• 2 tbsp cooking oil
• 4 slices ginger
• 2 cloves garlic, minced
• 2 stalks scallion, cut into sections
• 1 cup chicken stock
• 1/2 cup rice wine
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1/2 tsp sugar
• 1 tsp cornstarch mixed with 2 tbsp water

Instructions

1. Heat oil in a wok over medium heat.
2. Add ginger and garlic, stirring until fragrant.
3. Add scallion, chicken stock, light soy sauce, dark soy sauce, and sugar. Bring to a boil.
4. Add the sea cucumber and lower the heat to simmer. Braise for 15–20 minutes until the sea cucumber absorbs the flavors.
5. Then add the rice wine (so that the alcohol does not evaporate)
6. Thicken the sauce with the cornstarch slurry.
7. Serve hot, garnished with chopped scallions or coriander. 

In Traditional Chinese Medicine (TCM), sea cucumber is considered a neutral food, meaning it is neither particularly "cooling" (yin) nor "heaty" (yang). This neutrality makes it versatile and suitable for most people, regardless of their body constitution.

Sea cucumber is often used to nourish the body, support recovery, and enhance overall vitality. As mentioned earlier, its rich collagen and nutrient content are believed to promote balance and health, making it a beneficial ingredient for restorative and tonic recipes, particularly when paired with complementary foods like ginger (warming) or rice wine (warming).

In this recipe, we used our Bentong Ginger Rice Wine as we wanted it to be more restorative to welcome the Chinese New Year, but feel free to use whichever rice wines you want!