This looks like a simple dish but the preparation work took a few hours as in any traditional Chinese cuisine. But this tasted really good. The abalones are soft and the sauce is not too salty or too sweet. So it's all worth the effort.
- 1 can abalone (medium ones - should contain about 8 to 10 abalones)
- 10 dried mushrooms (soaked)
- 1 medium broccoli (cut and blanched)
- 8 dried scallops (soaked)
- 4 cloves garlic, peeled and smashed
- 2 slices ginger
- 1 tbsp oyster sauce
- 400 ml chicken stock/reserved water from soaking mushroom/water
- 1/2 tbsp oyster sauce
- 1 tbsp Shao Xing wine
- 1/2 tbsp light soy sauce
- 1/8 tsp dark soy sauce
- 250 ml chicken stock/water
- 1/2 tbsp corn starch
- Remove the label from the abalone can, cook the unopened can of abalone in a pot of hot water for 2 to 3 hours. Remove the can from hot water and set aside to cool.
- Steam the soaked scallop with the water for about 10 minutes in medium low heat.
- Heat 1 tbsp of oil in a pan, add garlic and ginger and saute until fragrant. Add mushroom and stir fry for a while. Add 1 tbsp oyster sauce and 400 ml chicken stock. Bring to a boil and then braise for 30 minutes in medium low heat or until the mushrooms are soft.
- Heat the sauce ingredients until boiling. Add in abalone and simmer for 1 minute in medium low heat. Gently add in the scallops to absorb the sauce. Do not stir so the scallops are still whole and not broken.
- Arrange broccoli, braised mushrooms, scallops with abalones in the center of a serving plate. Pour the sauce over the plate and serve.
|This post is linked at Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids at here.|