Ingredients with Measurements:
- 2 fresh abalones (about 500g each)
- 1 tablespoon vegetable oil
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 1 small piece ginger, sliced
- 2 cups chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 scallion, thinly sliced
Special equipment needed:
- Large pot or Dutch oven with lid
- Tongs
- Knife
Step-by-step instructions:
1. Clean the abalones by scrubbing them with a brush under cold running water. Remove the viscera and trim off any tough parts. Cut each abalone into 4 pieces.
2. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the garlic and ginger and stir-fry for 1 minute until fragrant.
3. Add the abalone pieces and stir-fry for 2-3 minutes until lightly browned.
4. Add the oyster sauce, soy sauce, Shaoxing wine, sugar, and chicken broth. Bring to a boil.
5. Reduce the heat to low, cover the pot, and simmer for 1 hour until the abalone is tender.
6. In a small bowl, mix the cornstarch and water until smooth. Add the mixture to the pot and stir well. Cook for another 5 minutes until the sauce thickens.
7. Transfer the braised abalone to a serving dish and garnish with sliced scallions.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 5 minutes
Temperature:
Medium-high heat for stir-frying, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 215
Fat: 5g
Carbohydrates: 12g
Protein: 29g
Sodium: 1120mg
Substitutions for ingredients:
- Abalone can be substituted with other seafood such as scallops or clams.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add sliced mushrooms or bok choy to the pot for extra flavor and nutrition.
- Use hoisin sauce instead of oyster sauce for a sweeter flavor.
- Add chili flakes or Sichuan peppercorns for a spicy kick.
Tips and tricks:
- Use fresh abalones for the best flavor and texture.
- Be careful not to overcook the abalone as it can become tough and rubbery.
- Use a meat mallet to tenderize the abalone before cooking if desired.
- Serve with steamed rice or noodles to soak up the delicious sauce.
Storage instructions:
Store leftover braised abalone in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the braised abalone in a pot over low heat until heated through.
Presentation ideas:
Serve the braised abalone in a shallow bowl or on a platter with the sauce poured over it. Garnish with sliced scallions and serve with steamed rice or noodles.
Garnishes:
Sliced scallions, chopped cilantro, sesame seeds
Pairings:
Steamed rice, noodles, stir-fried vegetables
Suggested side dishes:
Stir-fried bok choy, garlic green beans, steamed broccoli
Troubleshooting advice:
- If the abalone is tough, it may need to be cooked longer or tenderized before cooking.
- If the sauce is too thin, add more cornstarch and water mixture to thicken it.
- If the sauce is too salty, add more chicken broth or water to dilute it.
Food safety advice:
- Always clean and cook seafood thoroughly to prevent foodborne illness.
- Store leftovers promptly in the refrigerator and reheat to an internal temperature of 165°F (74°C) before eating.
Food history:
Abalone is a prized delicacy in many cultures, including Chinese, Japanese, and Korean. It is known for its tender texture and rich flavor.
Flavor profiles:
The braised abalone has a savory and slightly sweet flavor from the oyster sauce and soy sauce. The ginger and garlic add a hint of spiciness and aroma.
Serving suggestions:
Serve the braised abalone as a main dish for a special occasion or dinner party. It pairs well with steamed rice or noodles and stir-fried vegetables.
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Region: Chinese