• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
International Cuisine
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
menu icon
go to homepage
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About Us
      • Privacy Policy
    • Journey by Country
    • Recipes
    • Travel
    • My Cookbook
    • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Main Dish

    Shandong Braised Abalone (原汁燜鮑魚)

    January 22, 2015 By Darlene at International Cuisine

    173 shares
    • Facebook68
    • Twitter
    Jump to Recipe  ↓ Print Recipe  ❒

    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!

    China braised abalone

    Print Pin
    4.80 from 5 votes

    Shandong Braised Abalone (原汁燜鮑魚)

    Course Main Dish
    Cuisine China
    Prep Time 10 minutes
    Cook Time 1 hour 45 minutes
    Total Time 1 hour 55 minutes
    Servings 4
    Author International Cuisine

    Ingredients

    • 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

    Instructions

    • 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.
    • Enjoy!

     

     

    More China

    • Colombia Chicharron (Fried Pork Belly)
    • Guangdong Black Pepper Beef 黑胡椒牛柳
    • China Gong Bao Ji Ding (Chicken with chili and peanuts) 宫保鸡丁
    • China – Zhejiang Dong Po Pork (dōng pō ròu) 東坡肉
    173 shares
    • Facebook68
    • Twitter

    Filed Under: China, Main Dish, Recipes

    This Week's Recipes

    A bowl full of Ota Ika a Tongan Raw Fish salad made with coconut milk.

    Ota Ika A Tongan Raw Fish Salad

    a dish full of octopus in a creamy coconut and onion sauce.

    Lo’i Feke (Octopus in Cream Sauce)

    Two large glasses of Watermelon Otai garnished with lime wedges.

    ‘Otai (Tongan Watermelon Drink Recipe)

    Primary Sidebar

    Hello my name is Darlene and thank you for stopping by!

    I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

    More about me →


    Our Mission

    To promote cultural appreciation by cooking our way across the world, one nation at a time. To discover the struggles and joys that have influenced the people, to gain an appreciation of their land and traditions and to feel the hospitality that only sharing a meal can convey.

    Come join the journey, explore a new country each week and embark on a fantastic culinary adventure.

    Join the Journey It's Free!

    Sign up for my culinary, travel and cultural adventure delivered right to your inbox so you won't miss a thing.

    Footer

    ↑ back to top

    Privacy Policy

    Copyright © 2023 International Cuisine All rights Reserved

    • 68
    173 shares