Osmanthus-Infused Halal Sea Cucumber with Tangerine and Ginger Essence is a luxurious dish that marries the subtle sweetness of osmanthus with the tangy zest of tangerine and the warmth of ginger. Sea cucumber, revered in Chinese cuisine for its texture and health benefits, takes center stage in this aromatic dish. The infusion of osmanthus imparts a floral note, while the ginger and tangerine essence add layers of flavor, making it both refreshing and comforting. Perfect for special occasions, this dish is not only a feast for the senses but also a celebration of traditional Chinese culinary art. Its unique blend of flavors and halal preparation make it a favorite among those who appreciate elegant, yet authentic dishes.
Osmanthus-Infused Halal Sea Cucumber with Tangerine and Ginger Essence
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Sea Cucumber – 500 Grams
- Osmanthus Flowers – 2 Tbsp
- Tangerine Peel – 1 Piece
- Ginger – 3 Slices
- Soy Sauce – 3 Tbsp
- Sugar – 1 Tsp
- Cornstarch – 1 Tbsp
- Chicken Broth – 500 Ml
- Sesame Oil – 1 Tsp
- Salt – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
10 Grams
Total Fat
2 Grams
Saturated Fat
1200 Mg
Sodium
30 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
8 Grams
Sugars
25 Grams
Protein
Directions
Step 1
Soak osmanthus flowers in warm water for 10 minutes and set aside.
Step 2
Rinse the sea cucumbers thoroughly and slice them into bite-sized pieces.
Step 3
Boil chicken broth, add ginger slices, tangerine peel, and sea cucumber. Simmer for 20 minutes.
Step 4
Add soy sauce, sugar, and salt. Stir gently to combine flavors.
Step 5
Mix cornstarch with a little water, add to pot to thicken the sauce.
Step 6
Stir in osmanthus infusion and sesame oil, simmer for another 5 minutes. Serve warm.
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