Abalone In Oyster Sauce
|Chinese cabbage||1 Pound|
|Chicken broth||2 Cup (32 tbs)|
|Canned abalone||15 Ounce|
|Peanut oil/Vegetable oil||2 Tablespoon|
|Chinese rice wine||1 Tablespoon|
|Oyster sauce||2 Tablespoon|
|Dark soy sauce||1 Tablespoon|
|Tapioca starch||1 Tablespoon, dissolved|
|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.
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.