Braised Abalones with Mushrooms – 红烧鲍菇

Hey guys! Next on our CNY menu is a special dish of Braised Abalones with Mushrooms. We’ll show you how to recreate this classic recipe found in so many restaurants all over.

Even amongst the different variations, the oyster sauce and soy sauce is a staple ingredient that is always used. In our version, we used baby abalones from South Korea, and making use of a pressure cooker, infused it with chicken stock and jin hua ham for that maximum taste.

It’s a real simple dish to make for your reunion dinners and well suited for the festive season!

Get your South Korea baby abalones from our friends at dishthefish.com.sg for your CNY!

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  • Servings: 6

  • Time: 30 min

  • Skill: Easy

Ingredients:

  1. 2 packs of baby abalones (around 36 pcs)

  2. 20g grams jin hua ham

  3. 1 litre of chicken stock

  4. 8 chinese mushrooms (soaked)

  5. 1 pack of baby bok choy (150g)

  6. 2 tbsp abalone sauce

  7. 1 tbsp oyster sauce

  8. ¼ tsp dark soy sauce

  9. 2 tbsp hua tiao wine

  10. 100ml water (adjust to taste)

  11. 1 tsp sugar

  12. 2-3 tbsp cornstarch solution (mix cornstarch with water 1:2 ratio)

  13. water for blanching

  14. 1 tsp salt

  15. 1 tbsp oil

Steps:

  1. Clean and wash 2 packs of baby abalones

  2. Cut 20g jin hua ham into small cubes

  3. Add 1 litre of chicken stock to a pressure cooker

  4. Add jin hua ham,

  5. 2 tbsp abalone sauce,

  6. 1 tbsp oyster sauce,

  7. ¼ tsp dark soy sauce,

  8. and 2 tbsp hua tiao wine

  9. Add abalones and 8 soaked chinese mushrooms

  10. Cover and cook in the pressure cooker for 15-20 mins

  11. Add 1 tsp salt to a wok of boiling water

  12. and 1 tbsp oil

  13. Blanch 150g of baby bok choy for 2-3 mins

  14. Drain and set aside

  15. Plate the bok choy, braised mushrooms and abalones

  16. Add 100 ml water to wok (adjust to taste)

  17. and 100 ml of braising liquid from the pressure cooker

  18. Add 1 tsp sugar (adjust to taste)

  19. Thicken with 2-3 tbsp of cornstarch solution

  20. Pour sauce over the dish and serve