2020 passes quickly and we are already approaching Mid Autumn Festival. Have you already planned what to prepare for your festive feast with family? Hmmm too early to make the plan? Not really when you think of how time flies this year… In this article we introduce to you the way to make Braised Abalone, a very good idea for festive feast. We are sure that all your family members will appreciate your devotion to make the dish!
蠔油炆鮑魚 Braised Abalone
Without side dishes the Braised Abalone itself is already the focus of the table. The thick texture and savory flavour of the abalone give people blissful feeling.
We could eat one at a time
The abalones commonly be found at wet markets are the Dalian abalone as shown in the photo, South African abalone in white shell and Australian abalone in green shell.
The hawker told us that the HK$75 live abalone is good for steaming and the HK$50 “slept” one can only be used to braise. We bought 2 dishes of “slept” abalone to see if they really taste ok. The result wasn’t bad.
To begin with we need to process the abalone and some chicken feet
We need to wash the abalone. The areas in black are to be brushed
Boil a pot of water. Add the abalone in for 10 secs
Take them out and immense in tap water.
We can then detach the abalone from shell easily.
Take away the organs.
Speaking of the organs, in Chinese cooking we normally dispose them. Korean people love cooking abalone porridge together with the liver (the green part) and Japanese people even like to make sashimi with the organs.
This orange thing is the digestive system. Take it away as well
Add cornstarch on abalone and wet it with a bit of water
Brush all the abalone. This is before brushing
Trim the toes of the chicken feet. Add them to a pot of water with some ginger slices. Boil the water, then take out the feet and rinse them
So after all the previous work, we now can prepare the ingredients for braising the abalone.
They include tangerine peel, ginger, scallion, shallot, garlic, Jinhua ham, rock suger, softened dried scallops, bay leaves and star anise
Add a touch of oil in a pot, stir fry ginger, scallion, shallot and garlic until aromatic. Then we add a handful of Shaoxine wine
Add 300ml of chicken stock and then other ingredients
Add chicken feet. Pour water to cover all ingredients. Medium heat on until it comes to boil
Add abalone and switch to low heat
Seasoning. We added ~1tbsp of oyster sauce, 2tsp of light soy sauce and 2tsp of dark soy sauce
Cover the lid. Simmer for 2 hours on low heat and then switch off fire, let it rest for another 2 hours. If you have time, you may let it rest for overnight. That will make it tastes even better
After 4 hours it will look like this
Pour the sauce into a small pot. We can test the taste to see if more seasoning has to be added. Low heat on, add cornstarch solution bit by bit until the sauce is thickened
Add the abalone in and reheat it. Done!
We couldn’t actually finish all the abalone in a meal so I had a luxurious lunch box the day after
另一個功夫多既菜 Another time consuming dish:
想宴客又唔想功夫多？ Want a dish to serve guests but don’t want that many steps?
你可能會想睇睇 Maybe you are interested in this: