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.