Wednesday, April 20, 2016

Braised abalone with Fresh Shitake Mushrooms

1 can abalone
10 pcs fresh shitake mushrooms - wahsed and pat dry
2 cups chicken stock
small bunch of baby kailan
1 tsp chopped ginger
salt to taste
pepper to taste
1 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp shaoxing wine
1 tbsp oyster sauce
some cornstarch solution

  1. Heat up oil in pan.  Pan fry fresh mushrooms over medium heat.
  2. Add chopped ginger and continue to fry till ginger is aromatic.
  3. Drizzle wine and dark soy sauce and fry to mix well.  
  4. Add chicken stock, oyster sauce and pepper and bring to a boil. Cover and cook for 15 minutes over low heat.
  5. Switch to medium heat and add whole abalone.  Cover and cook for 2 minutes.
  6. Remove abalone from pan and let cool.
  7. Bring a pot of water to a boil.  Add a little salt and sugar.  Blanch vegetables for a few minutes.
  8. Drain and place on a serving plate.
  9. Slice the abalone into thin pieces.  Place on serving plate.
  10. Arrange the mushrooms onto the serving plate as well.
  11. Add a little cornstarch to the remaining stock and reduce to a slightly thick gravy.
  12. Pour gravy over the ingredients and serve warm.         

No comments:

Post a Comment