Ingredients with Measurements:
- 4 fresh abalones
- 2 cups water
- 1 cup soy sauce
- 1/2 cup Shaoxing wine
- 1/4 cup rock sugar
- 6 star anise
- 4 garlic cloves, peeled and smashed
- 2 green onions, cut into 2-inch pieces
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
- Tongs
Step-by-step instructions:
1. Rinse the abalones under cold water and scrub off any dirt or debris. Use a spoon to gently pry the abalones from their shells and discard the shells.
2. In a large pot, heat the vegetable oil over medium-high heat. Add the garlic and green onions and sauté for 1-2 minutes until fragrant.
3. Add the soy sauce, Shaoxing wine, water, rock sugar, and star anise to the pot and stir to combine.
4. Bring the mixture to a boil and then reduce the heat to low. Add the abalones to the pot and cover with the lid.
5. Simmer the abalones for 30-40 minutes until they are tender and cooked through. Use tongs to carefully remove the abalones from the pot and set aside.
6. Increase the heat to high and reduce the braising liquid until it thickens and becomes syrupy, about 10-15 minutes.
7. Season the braising liquid with salt and pepper to taste.
8. Serve the abalones with the braising liquid spooned over the top.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
5. Temperature:
Medium-high heat for sautéing, low heat for simmering, and high heat for reducing the braising liquid.
Serving size:
4 servings
Nutritional information:
Calories per serving: 260
Total fat: 8g
Saturated fat: 1g
Cholesterol: 100mg
Sodium: 2500mg
Total carbohydrates: 16g
Dietary fiber: 0g
Total sugars: 12g
Protein: 28g
Substitutions for ingredients:
- Abalones can be substituted with other shellfish such as clams or mussels.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Rock sugar can be substituted with regular granulated sugar.
Variations:
- Add sliced ginger or dried chili peppers for extra flavor and spice.
- Use chicken or beef broth instead of water for a richer flavor.
- Add sliced mushrooms or bok choy for a vegetable twist.
Tips and tricks:
- Make sure to clean the abalones thoroughly before cooking to remove any sand or debris.
- Do not overcook the abalones as they can become tough and rubbery.
- Use a heavy-bottomed pot to prevent the braising liquid from burning.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the abalones and braising liquid in a pot over low heat until heated through.
Presentation ideas:
Serve the abalones on a bed of steamed rice or noodles and garnish with sliced green onions and sesame seeds.
Garnishes:
Sliced green onions, sesame seeds, chopped cilantro, or sliced chili peppers.
Pairings:
Steamed rice, noodles, or stir-fried vegetables.
Suggested side dishes:
Stir-fried bok choy, garlic green beans, or sesame broccoli.
Troubleshooting advice:
- If the braising liquid is too salty, add a splash of water or chicken broth to dilute it.
- If the abalones are tough, they may have been overcooked. Try reducing the cooking time in the next batch.
Food safety advice:
- Make sure to cook the abalones thoroughly to prevent any foodborne illnesses.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Abalone is a prized delicacy in many cultures, particularly in Chinese cuisine. It is considered a luxury ingredient due to its rarity and high price.
Flavor profiles:
The braising liquid is savory and slightly sweet with a hint of star anise. The abalones are tender and have a delicate, slightly briny flavor.
Serving suggestions:
Serve the braised abalones as a main course for a special occasion or dinner party.
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Region: Chinese