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1
Begin reconstitution 3 to 5 days before service. Place dried sea cucumbers in a covered container of clean cold water and refrigerate. Change the water completely each day. Reconstitution is complete when each piece is fully supple and yields without resistance under thumb pressure and carries no sharp or unpleasant smell.
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2
Cut the spring onions into sections of roughly 5 cm. Heat the oil in a wok or heavy pan over a medium-low flame. Add the spring onion sections and fry slowly, turning occasionally, until they are uniformly golden and their sweetness is fully released into the oil. They must not brown or char. The kitchen will smell of sweet allium rather than sharp raw onion.
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3
Add the Shaoxing wine and allow it to bubble briefly. Add the chicken stock, oyster sauce, and soy sauce. Stir to combine. Lower the reconstituted sea cucumbers into the liquid. The sauce at this stage should just cover or closely surround each piece.
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4
This is where the dish lives or dies. Braise the sea cucumbers over a gentle heat, turning them occasionally, until they have absorbed the flavours of the sauce deeply and the liquid has reduced significantly. Stir in the slaked cornstarch in a slow stream, adjusting the quantity until the sauce forms a thick, glossy glaze that coats each piece fully and does not run freely when the wok is tilted. A glaze that is thin has failed; one that is stiff has gone too far.
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5
Transfer the glazed sea cucumbers to a warmed serving plate. Spoon any remaining glaze over the top. The surface of each piece should be visibly lacquered and hold its coating without pooling on the plate.