Abalone is considerate as the top of the big four delicacies of the sea. Abalone is a symbol of wealth and prosperity, thus a must have at feasts and festivities. Abalone provides an excellent source of many vital nutrients. It is high in protein yet low calories. It can relieve dry coughs and nourishes liver and promote eye health.
SERVINGS
4-5
TIME
3 hours
Ingredients
Sauce Ingredients
Directions
Ingredients
- 5 whole dried abalones
- ½ lb spare ribs
- ½ lb chicken
- ½ inch ginger slices
- 2 stalks of scallion
- 5 cups of chicken stock
- 3-4 iceberg lettuce leaves
- 1 clay pot (optional)
Sauce Ingredients
- 1 tbsp Shao Xing cooking rice
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tbsp cornstarch (for slurry)
Directions
- To reconstitute the dried abalone, soak the abalones in water and keep them into refrigerator for 2 days (depending on the size and quality). Replace the water with fresh water every 12 hours. The abalones are ready to cook when the consistency is like soft rubber.
- Drain the abalones and trim the hard beak off with a pair of kitchen scissors or a paring knife when ready to use. Set aside.
- Place a pot of water on the stove and bring to a boil. Blanch the chicken and spare ribs for about a minute and drain.
- Place the clay pot on top of the stove. Line the bottom of the clay pot with the chicken and spare ribs and place the abalone on top of the meat bones, and then add the scallions and ginger. Add chicken stock until it covers the Heat the clay pot until the liquid starts to boil.
- Turn the heat down to a simmer and cover with a lid. Simmer for a minimum of 3 hours. Be sure to check the liquid level making sure the abalones are always submerged. After three hours or when the abalone is tender, turn the heat off.
- Place another pot of water on the stove and heat to a boil. Blanch the lettuce and drain. Line a serving dish with the lettuce and place the cooked abalone on top of the lettuce.
- To make the sauce, strain the leftover braising liquid in the clay pot through a fine sieve into a saucepan. Discard the solids.
- Heat the braising liquid over moderate heat. Add the sugar, soy sauce, oyster sauce and Shao Xing cooking wine to taste. Add the cornstarch slurry until it thickens to a desired consistency. Spoon the hot sauce over the abalone and serve. Enjoy!
* Disclaimer: These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or
prevent any disease. Anyone currently under medication should consult their physician before taking any health supplements.
