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Abalone In Oyster Sauce

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  Chinese cabbage 1 Pound
  Chicken broth 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Canned abalone 15 Ounce
  Peanut oil/Vegetable oil 2 Tablespoon
  Chinese rice wine 1 Tablespoon
  Oyster sauce 2 Tablespoon
  Dark soy sauce 1 Tablespoon
  Sugar 1 Teaspoon
  Tapioca starch 1 Tablespoon, dissolved
  Water 1 Tablespoon
  Sesame oil 1 Tablespoon

Wash and then cut the Chinese cabbage into 2 inch (5 cm) pieces.
Bring 1 cup chicken broth and 1/2 tsp salt to a boil.
Drop in half of the cabbage and cook for about 1/2 minute.
Drain and arrange cabbage on a serving plate.
Add rest of cabbage to the same broth and repeat the procedure.
Discard broth.
Cut abalone into round pieces 1/8 inch (3 mm) thick.
Place in boiling water and boil for about 5 seconds.
Remove and set aside.
Heat 2 Tbs oil in wok, splash in wine, and add 1 cup chicken broth.
Bring to a boil, then add oyster sauce, soy sauce, and sugar.
When it boils again, add abalone and the tapioca starch paste, stirring constantly.
When liquid thickens, garnish with sesame oil and attractively place the abalone over the cabbage.
Pour the remaining sauce on top.

Recipe Summary

Side Dish

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