Braised Abalone with Winter Melon Balls
Braised Abalone with Winter Melon Balls — a Shandong specialty with a tender, silky texture and a fresh, mellow flavor.
Ingredients
hydrated abalone meat
300 g
winter melon (peeled, shaped into round balls)
50 g
ham (cut into diamond slices)
20 g
hydrated shiitake mushrooms (cut into diamond slices)
30 g
winter bamboo shoots (cut into diamond slices)
20 g
green peas
10 g
peanut oil
50 g
scallion, ginger, and garlic
15 g each
clear broth
20 g
wet cornstarch
30 g
MSG
5 g
chicken fat
25 g
Instructions
1
Preparing the Ingredients
Score the abalone crosswise with a straight knife every 0.2 cm (to about two-thirds of the depth), then turn at an angle and slice into large pieces. Peel the winter melon and cut into 1.5 cm cubes, then shape into round balls. Cut the shiitake mushrooms, winter bamboo shoots, and ham into diamond-shaped slices.
2
Blanching
Add water to a wok and bring to a rolling boil over high heat. Add the winter melon balls and cook until tender, then remove and drain thoroughly.
3
Braising and Finishing
Heat the peanut oil in a wok over medium heat until it reaches about 60% hot (approximately 150°C). Add the scallion, ginger, and garlic to release their fragrance, then pour in the clear broth (discard the scallion, ginger, and garlic). Add the abalone, shiitake mushrooms, ham, green peas, and winter melon balls. Once the liquid comes to a boil, thicken with wet cornstarch. Braise thoroughly over low heat, stir in the MSG, drizzle with chicken fat, and serve.
