Braised Abalone in Original Shell
Delicately flavored with tender, glutinous abalone — a classic Shandong (Lu) cuisine specialty.
Ingredients
Large abalone with shell (washed, removed from original shell and blanched, scored on the front of the meat)
100 g
Ham (cut into small elephant-eye slices, blanched and set aside)
to taste
Bamboo shoot slices (cut into small elephant-eye slices, blanched and set aside)
to taste
Choy sum hearts (cut into small elephant-eye slices, blanched and set aside)
to taste
Dried shiitake mushrooms (cut into small elephant-eye slices, blanched and set aside)
to taste
Stock
to taste
Salt
to taste
MSG
to taste
Oil
to taste
Scallion
to taste
Ginger
to taste
Instructions
1
Preparing the Abalone
Wash the large abalone, remove it from its original shell and blanch. Score the front of the meat in a crosshatch pattern. Place the abalone in a soup bowl with clear stock, scallion, and ginger, and steam over a high flame until very tender. Arrange the empty abalone shells on a serving plate.
2
Preparing the Ingredients
Cut the ham, bamboo shoots, choy sum hearts, and dried shiitake mushrooms into small elephant-eye slices. Blanch them and set aside for later use.
3
Cooking
Heat a wok and pour in the stock. Add the steamed abalone and seasonings, then add the prepared ingredient garnish and simmer until the flavors are fully absorbed. Thicken with a cornstarch slurry until the sauce is rich and glossy, then drizzle with a finishing oil. Place the abalone back into its original shell, pour the thickened sauce over the top, and serve.
