Ingredients with Measurements:
- 4 fresh abalones (about 2 pounds)
- 2 tablespoons vegetable oil
- 6 cloves garlic, minced
- 4 shallots, thinly sliced
- 1 cup chicken broth
- 1/2 cup dry white wine
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- Salt and pepper to taste
- Chopped green onions for garnish
Special equipment needed:
- Large skillet or wok with lid
- Tongs
Step-by-step instructions:
1. Clean the abalones by scrubbing the shells with a brush under running water. Use a spoon to remove the meat from the shells and discard the guts and other inedible parts. Rinse the abalone meat under running water and pat dry with paper towels.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sliced shallots and stir-fry for 1-2 minutes until fragrant.
3. Add the abalone meat to the skillet and stir-fry for 2-3 minutes until lightly browned.
4. Pour in the chicken broth, white wine, soy sauce, and oyster sauce. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid.
5. Simmer the abalone for 30-40 minutes until tender and cooked through.
6. In a small bowl, whisk together the cornstarch with 2 tablespoons of water until smooth. Add the cornstarch mixture to the skillet and stir well to thicken the sauce.
7. Season the braised abalone with salt and pepper to taste. Garnish with chopped green onions and serve hot.
- Time:
Preparation time: 30 minutes
- Cooking time: 40 minutes
5. Temperature:
- Medium-high heat for stir-frying
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 240
- Fat: 7g
- Carbohydrates: 12g
- Protein: 30g
Substitutions for ingredients:
- You can substitute vegetable broth or seafood broth for the chicken broth.
- You can use sherry or rice wine instead of white wine.
- You can substitute fish sauce for the soy sauce.
- You can use arrowroot powder or potato starch instead of cornstarch.
Variations:
- You can add sliced mushrooms, diced carrots, or chopped celery to the skillet for extra flavor and texture.
- You can use ginger instead of garlic for a different flavor profile.
- You can add a splash of sesame oil or chili oil for extra heat and aroma.
Tips and tricks:
- Be careful not to overcook the abalone, as it can become tough and rubbery.
- Use tongs to handle the abalone meat, as it can be slippery and delicate.
- Adjust the seasoning to your taste, adding more salt, pepper, or soy sauce as needed.
Storage instructions:
- Store any leftover braised abalone in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the braised abalone in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the braised abalone on a bed of steamed rice or noodles.
- Garnish with chopped cilantro or parsley for extra color and freshness.
- Serve with a side of stir-fried vegetables or a simple salad.
Garnishes:
- Chopped green onions
- Chopped cilantro or parsley
Pairings:
- Steamed rice or noodles
- Stir-fried vegetables
- Simple salad
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Cucumber salad
Troubleshooting advice:
- If the abalone is too tough or chewy, it may have been overcooked. Try reducing the cooking time or simmering the abalone in a more flavorful broth.
Food safety advice:
- Make sure to clean the abalone thoroughly before cooking to remove any dirt or debris.
- Store any leftover braised abalone in the refrigerator and consume within 3 days.
Food history:
- Abalone is a type of sea snail that is highly prized for its tender meat and delicate flavor. It has been a popular ingredient in Chinese cuisine for centuries.
Flavor profiles:
- The braised abalone has a rich, savory flavor that is enhanced by the garlic, shallots, and soy sauce. The sauce is thick and flavorful, with a hint of sweetness from the white wine.
Serving suggestions:
- Serve the braised abalone as a main dish for a special occasion or dinner party.
- Pair with a glass of dry white wine or a light beer.
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Region: Chinese