Abalone With Oyster Sauce
|Abalone||12 Ounce (Fresh/Canned)|
|Baking soda||1⁄4 Teaspoon|
|Boiling water||3 Cup (48 tbs)|
|Lettuce||1 Pound (1 Head)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Vegetable oil||3 Tablespoon|
|Oyster sauce||3 Tablespoon|
|Soy sauce||1⁄2 Teaspoon|
|Rice wine/Dry sherry||1 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Sesame oil||1 Tablespoon|
Use a cleaver to slice abalone 1/8-inch thick.
Place in a medium bowl.
Sprinkle with baking soda and let stand 15 minutes.
Put abalone and 3 cups boiling water in a medium saucepan.
Cook 3 to 5 minutes over medium heat.
Remove abalone with a slotted spoon, draining well over saucepan; set aside.
Cut lettuce head into quarters.
Combine chicken broth, 1 cup water, salt and 3 tablespoons oil in a medium saucepan.
Bring to a boil.
Add lettuce quarters.
Cook about 10 seconds.
Remove lettuce and drain well, reserving liquid in saucepan.
Arrange lettuce on a small platter.
Reheat liquid and bring to a boil.
Mix ingredients for seasoning sauce in a small bowl.
Add to boiling liquid and bring to a second boil.
Add cooked abalone.
When sauce thickens slightly, add 1 tablespoon vegetable oil and sesame oil.
Mix well and spoon sauce and abalone over lettuce quarters.