Pearl Abalone
A Beijing-style dish of abalone steamed until tender and plated inverted, ringed with chicken-stuffed quail eggs (pearls), and finished with a thickened sauce for an elegant presentation.
Ingredients
Abalone (canned, about 150 g, blanched in boiling water and sliced thinly)
1 can
Quail eggs (boiled and peeled)
10
Chicken breast (minced into a paste)
150 g
Scallion oil
10 g
Shiitake mushrooms
to taste
Red and green bell peppers (cut into small cubes)
25 g each
Cooking wine
12 g
Ginger (sliced)
10 g
Scallion (cut into segments)
10 g
Egg whites
2
MSG
4 g
Salt
to taste
Stock
to taste
Cornstarch slurry (water starch)
to taste
Oil
to taste
Instructions
1
Step 1
Blanch the abalone in boiling water, cut it into thin slices, and arrange them neatly in a small bowl. Add stock, cooking wine, ginger slices, and scallion segments, then steam until fully cooked.
2
Step 2
Mince the chicken breast into a paste. Add cold stock, cooking wine, salt, MSG, and egg whites, and stir in one direction until the mixture becomes sticky and cohesive.
3
Step 3
Boil the quail eggs until cooked through, then peel them. Cut the red and green bell peppers into small cubes.
4
Step 4
Place the prepared chicken paste into small dishes and spread it into rounds about 0.8 cm thick. Set a peeled quail egg in the center of each round and arrange the shiitake mushrooms and bell pepper cubes around the edges, then steam until cooked. Drain the steaming liquid from the steamed abalone and invert it onto a serving plate, then arrange the cooked quail eggs around the perimeter.
5
Step 5
Place a wok over heat and bring the liquid drained from the steamed abalone to a boil. Thicken with cornstarch slurry, drizzle in the scallion oil, and pour the sauce over the dish before serving.
