Main

Braised abalone in oyster sauce

Name: Braised abalone in oyster sauce
Total time: 120 min
Yield: 4
Ingredients: 300 g (carcasse/bouillon) Chicken; 8 dried shiitake Mushroom; 60 ml Shaoxing wine; 20g Ginger; 3 tbsp Oyster sauce; 300 g Rice

Preparation time: 2 h
Servings: 4

Ingredients

Chicken — to buy300 g (carcasse/bouillon)
Mushroom — to buy8 dried shiitake
Shaoxing wine — to buy60 ml
Ginger — to buy20g
Oyster sauce — to buy3 tbsp
Rice — to buy300 g

Preparation

Rehydrate the dried abalone for 48h in the fridge, changing the water morning and evening, until plump and soft.
Blanch the rehydrated abalone 5 min in boiling water with a piece of ginger to remove the marine smell.
Make a broth with chicken, rehydrated shiitake mushrooms and Shaoxing wine, bring to a boil.
Add the abalone to the broth, cover and simmer over very low heat 1h30, the texture should become melt-in-the-mouth tender.
Remove the abalone, reduce the broth with oyster sauce until coating consistency.
Slice the abalone thinly on the bias, coat with the reduced sauce.
Serve very hot over a bed of steamed greens, with white rice.