Braised Abalones with Mushrooms

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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Ingredients

Adjust Servings
2packs of baby abalones (around 36 pcs)
20g grams jin hua ham
1litre of chicken stock
8chinese mushrooms (soaked)
1pack of baby bok choy (150g)
2tbsp abalone sauce
1tbsp oyster sauce
¼tsp dark soy sauce
2tbsp hua tiao wine
100ml water (adjust to taste)
1tsp sugar
2-3 tbsp cornstarch solution (mix cornstarch with water 12 ratio):
water for blanching
1tsp salt
1tbsp oil

Directions

1.

Clean and wash 2 packs of baby abalones
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2.

Cut 20g jin hua ham into small cubes
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3.

Add 1 litre of chicken stock to a pressure cooker
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4.

Add jin hua ham,
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5.

2 tbsp abalone sauce,
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6.

1 tbsp oyster sauce,
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7.

¼ tsp dark soy sauce,
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8.

and 2 tbsp hua tiao wine
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9.

Add abalones and 8 soaked chinese mushrooms
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10.

Cover and cook in the pressure cooker for 15-20 mins
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11.

Add 1 tsp salt to a wok of boiling water
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12.

and 1 tbsp oil
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13.

Blanch 150g of baby bok choy for 2-3 mins
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14.

Drain and set aside
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15.

Plate the bok choy, braised mushrooms and abalones
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16.

Add 100 ml water to wok (adjust to taste)
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17.

and 100 ml of braising liquid from the pressure cooker
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18.

Add 1 tsp sugar (adjust to taste)
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19.

Thicken with 2-3 tbsp of cornstarch solution
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20.

Pour sauce over the dish and serve
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