Braised abalone comes from the Chinese cuisine called Lu. It originated in the Shandong province of East China and its history dates back to the Qin Dynasty. Seafood is a notable ingredient, as it lies in a coastal province. Abalone is always a treat and normally this would be served using fresh abalone, although this recipe calls for it from a can. I was astonished at how delicious it was; worthy to serve to the Emperor. I am sure you will enjoy it!
Shandong Braised Abalone (原汁燜鮑魚)
- Canned abalones 6 pcs about 250 g drained,
- Broccoli 2 cups cut into florets
- 1 cup chicken stock
- 2 teaspoons sesame oil
- 2 Tablespoons oyster sauce
- Retained canned abalone juice 1 cup
- Thickening Ingredients
- 1 ½ teaspoons cornstarch
- 2 tablespoons water
- ½ teaspoon Dark Soy Sauce
Put whole canned abalone (with the can unopened) into steamer and steam for an hour until heated through. Drain canned abalones, separate and retain the abalone juice for Seasoning Mix.
In a saucepan, heat the chicken stock & sesame oil, retained abalone juice and oyster sauce together. Add abalones into the pan and braise for 20 minutes.
Stir in Thickening that should be mixed together, the cornstarch, water and soy sauce.
Cook broccolis in stock until tender, place on a serving plate with abalones.