Ingredients with Measurements:
- 2 fresh abalones, cleaned and shelled
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 scallions, sliced
- 1/4 cup Shaoxing wine
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 1/4 cup water
- 1 tablespoon sugar
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
- Tongs
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the garlic, ginger, and scallions and sauté until fragrant, about 1 minute.
3. Add the abalones and sear for 1-2 minutes on each side until golden brown.
4. Pour in the Shaoxing wine, soy sauce, oyster sauce, water, and sugar.
5. Bring the liquid to a boil, then reduce the heat to low and cover the pot with a lid.
6. Simmer for 2-3 hours, or until the abalones are tender and the sauce has thickened.
7. Season with salt and pepper to taste.
8. Serve hot with rice.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 5g
Protein: 25g
Carbohydrates: 10g
Fiber: 1g
Sugar: 5g
Sodium: 1000mg
Substitutions for ingredients:
- Abalone can be substituted with scallops or clams.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
Variations:
- Add sliced mushrooms or bok choy to the pot for added flavor and nutrition.
- Use chicken or beef broth instead of water for a richer flavor.
- Add chili flakes or Sichuan peppercorns for a spicy kick.
Tips and tricks:
- Make sure to clean the abalones thoroughly before cooking to remove any sand or debris.
- Searing the abalones before braising adds extra flavor and texture.
- Use a heavy-bottomed pot to prevent burning and ensure even cooking.
- If the sauce is too thin, remove the lid and simmer for an additional 10-15 minutes to thicken.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve the abalones in individual bowls with a ladle of sauce and a sprinkle of sliced scallions on top.
Garnishes:
Sliced scallions, chopped cilantro, or sesame seeds.
Pairings:
Steamed rice, stir-fried vegetables, or a light salad.
Suggested side dishes:
Steamed bok choy, sautéed mushrooms, or Chinese broccoli.
Troubleshooting advice:
- If the abalones are tough, they may need to be cooked for a longer period of time.
- If the sauce is too salty, add a splash of water or broth to balance the flavors.
- If the sauce is too sweet, add a squeeze of lemon juice or a dash of vinegar to cut the sweetness.
Food safety advice:
- Make sure to cook the abalones thoroughly to prevent foodborne illness.
- Store leftovers promptly in the refrigerator and discard any leftovers that have been left out at room temperature for more than 2 hours.
Food history:
Abalone is a prized delicacy in many cultures, including Chinese, Japanese, and Korean cuisine. It is known for its tender texture and rich, briny flavor.
Flavor profiles:
Savory, salty, umami, with a hint of sweetness.
Serving suggestions:
Serve hot with steamed rice and your favorite side dishes.
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Region: Chinese