PANTRYFLEX

simmer · braising sauce

★ STARRED KITCHENPrep 5 minCook 15 min

Slatemill Dong-Style Braised Sea-Cucumber

Independent adaptation of a publicly published Dong Zhenxiang recipe. Not affiliated with, sponsored by, or endorsed by Dong Zhenxiang.

From a starred kitchen.

Ratio

Ratio by volume: Soy Sauce 43 ml, Dark Soy 8 ml, Shaoxing 10 ml, Oyster Sauce 8 ml, Chicken Stock 594 ml, Soybean Oil 54 ml
Soy Sauce 43 mlDark Soy 8 mlShaoxing 10 mlOyster Sauce 8 mlChicken Stock 594 mlSoybean Oil 54 ml

Ingredients

  • Soy Sauce — 50 g brewed soy sauce
  • Dark Soy — 10 g dark soy
  • Shaoxing — 10 g yellow wine
  • Oyster Sauce — 10 g oyster sauce
  • Sugar — 5 g soft white sugar
  • Msg — 3 g MSG
  • Salt — 1 g salt
  • Chicken Stock — 600 g rich chicken stock
  • Soybean Oil — 50 g scallion oil

Method

  1. Pour to the lines in order (bottom → top): Soy Sauce, Dark Soy, Shaoxing, Oyster Sauce, Chicken Stock, Soybean Oil.
  2. Add: Sugar, Msg, Salt.
  3. Cap the jar and shake until combined.
  4. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.

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Provenance

Dong Zhenxiang (董振祥). Beijing / modern Chinese. Cited awards include: Michelin 1* (Da Dong, Beijing — multi-year); Michelin 1* (Mei·Da Dong, Shanghai 2025+).

Originally published as Dong-Style Braised Sea-Cucumber Sauce (董氏烧海参).

Adapted from a Dong Zhenxiang (董振祥) recipe (Dong Zhenxiang / T/BJCA 011-2022 京菜 董氏烧海参).

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FAQ

Can this go in a shake jar?

Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Dong Zhenxiang / T/BJCA 011-2022 京菜 董氏烧海参 (published as “Dong-Style Braised Sea-Cucumber Sauce (董氏烧海参)”). Full citation lives in Provenance.

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