Braised Abalone with Dragon's Beard Vegetable
This Shandong cuisine dish features vibrant color, tender vegetables, and fresh seafood. Braised abalone and dragon beard vegetable (enoki mushroom) are cooked separately, then arranged together on a serving plate.
Ingredients
Canned abalone (desanded, cross-hatched and sliced)
250 g
Canned dragon's beard vegetable (peeled to remove tough outer skin)
300 g
Chicken fat
25 g
Cooking wine
15 g
MSG
7 g
Salt
3 g
Wet starch slurry
50 g
White sugar
a pinch
Chicken broth
400 g
Instructions
1
Step 1
Remove sand from the abalone, score with cross-hatch cuts, then slice into 3 cm thick pieces across the grain, and set aside on a plate. Peel the tough outer skin off the dragon's beard vegetable.
2
Step 2
Heat a wok over high heat, add 200 g chicken broth, along with 7 g cooking wine, 2 g salt, white sugar, and MSG. Add the dragon's beard vegetable to the broth, bring to a boil, then thicken with wet starch slurry. Drizzle with chicken fat, then transfer to the plate and arrange in two rows.
3
Step 3
Use a separate wok, add 200 g chicken broth, 8 g cooking wine, and 1 g salt. Add the abalone to the broth, bring to a boil over medium heat, then turn up to high heat. Thicken with wet starch slurry to taste, drizzle with chicken fat, then place over the dragon's beard vegetable in the plate to serve.
