Learn how to prepare canned Abalone, the Chinese style.
Tasty braising sauce with simmered Shitake Mushrooms.
Recipe for Sliced Abalone and Shitake Mushrooms
Ingredients for Sliced Abalone & Shitake Mushrooms w/Oyster Sauce:
- 1 canned Abalone (about 1 1/2 abalone) – drained and thinly sliced, retain about 100 ml Abalone broth
- 6-8 dried Shitake Mushrooms – rinsed, soak them in hot water till softened
- 1 cup fresh chicken stock
- 4 large dried scallops – rinse, soaked in hot water till softened – retain soaked scallops water for use later
- 1 handful Broccoli florets (or any fresh green leafy vegetables of your choice)
- Hot water
- 1 tbsp oyster sauce
- dark soy sauce – for colouring
- 4 small cubes rock sugar – for the glaze
- cornstarch mixture (1 tsp cornstarch diluted with 2 tbsp water)
- dash of salt
- dash of sesame oil (optional)
- To begin, remove stems from the soaked mushrooms, squeeze out the water in the mushroom caps and set aside. Reserve about 1/2 cup of water for use later.
- Heat the fresh chicken stock in a pot and add in abalone broth, the water you reserved in from soaking the dried mushroom and scallops, shitake mushrooms and dried scallops. Bring to a boil, then reduce to a simmer for 20 minutes. When the liquid runs out during simmering, add more broth or hot water when necessary, a little at a time.
- Add oyster sauce, about 1/2 tsp dark soy sauce and 4 small cubes of rock sugar. Simmer for an additional 5 minutes.
- Season with additional oyster sauce if necessary, dark soy sauce for colouring and rock sugar to taste.
- Turn off the heat and quickly thicken the sauce immediately with cornstarch mixture until it reaches a slightly thick but still runny consistency. Add a dash of sesame oil (optional).
- In a meantime, blanch Broccoli florets in boiling water with a dash of salt added for about 30 seconds. Set aside.
- On a small individual plate, lay 1-2 whole blanched broccoli, 1-2 simmered mushrooms, one whole dried scallop and abalone slices. Pour the sauce over and serve immediately.