Braised Abalone

Ingredients

• 16 fresh or thawed frozen abalone (cleaned, shell removed)
• 2200g dried shiitake mushrooms, rehydrated
• 34 cloves garlic, minced
• 43cm fresh ginger, sliced
• 55 tbsp oyster sauce
• 62 tbsp light soy sauce
• 71 tbsp Shaoxing rice wine
• 81 tbsp dark soy sauce (for colour)
• 91 tsp sugar
• 10500ml chicken or seafood stock
• 112 tbsp vegetable oil
• 121 tsp cornstarch mixed with 2 tbsp water
• 13Steamed bok choy or broccoli, to serve

Instructions

1. 1Sear abalone in a hot oiled pan for 1 minute per side until lightly golden. Set aside.
2. 2In the same pan, sauté garlic and ginger until fragrant, about 1–2 minutes.
3. 3Add rehydrated mushrooms and stir-fry for 2 minutes.
4. 4Pour in oyster sauce, soy sauces, Shaoxing wine, and sugar. Stir to combine.
5. 5Return abalone to the pan. Pour in stock until everything is just submerged.
6. 6Bring to a boil, then reduce heat to low. Cover and braise for 45–60 minutes, turning abalone halfway.
7. 7Remove lid and simmer uncovered for 10–15 minutes to reduce and thicken the sauce.
8. 8Stir in cornstarch slurry to create a glossy sauce. Arrange on a platter with steamed greens and pour sauce over.