Abalone Sauce
A rich, thick abalone sauce made by simmering a year-old hen, lean pork, Jinhua ham, and baby abalone for over eight hours.
Ingredients
aged chicken
peeled, trimmed of excess fat, and chopped
lean meat (skin removed)
to taste
Jinhua ham
raw lean, to taste
small abalone
rehydrated
dried scallops
to taste
preserved oysters
to taste
old ginger
to taste
dried tangerine peel
to taste
cinnamon bark
to taste
light stock
to taste
Instructions
1
Steam-Braising
Place all the ingredients in a braising dish, add the light stock, cover with foil, and steam-braise in a steamer for at least 8 hours.
2
Straining
Remove and discard the solid ingredients, reserving the liquid to use as the abalone sauce.
