Braised Abalone with Oyster Sauce

Ingredients

• 4 fresh abalones (about 200g each) 4 fresh abalones (about 200g each)
• 1 cup (240ml) oyster sauce 1 cup (240ml) oyster sauce
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 2 green onions, thinly sliced (for garnish) 2 green onions, thinly sliced (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 25g
• Fiber: 2g
• Salt: 3g

Preparation

1. 1.
   Clean the abalones thoroughly, removing any dirt or impurities. Tenderize the abalones by gently pounding them with a meat mallet or the back of a knife.
2. 2.
   In a large bowl, combine the oyster sauce, soy sauce, ginger, and garlic. Mix well.
3. 3.
   Heat the vegetable oil in a wok or deep skillet over medium heat. Add the abalones and sear them for about 1 minute on each side until lightly browned.
4. 4.
   Pour the sauce mixture and chicken broth into the wok. Bring to a simmer, then reduce the heat to low. Cover and let the abalones braise for 2 hours, or until they are tender and easily pierced with a fork.
5. 5.
   Once the abalones are cooked, remove them from the sauce and set aside. Increase the heat to medium-high and cook the sauce until it thickens slightly.
6. 6.
   To serve, place the abalones on a platter and pour the thickened sauce over them. Garnish with sliced green onions.

Treat your ingredients with care...

• Abalone — Tenderizing the abalone is crucial to achieve a tender texture. Gently pound the abalone to break down the muscle fibers before cooking.
• Oyster sauce — Choose a high-quality oyster sauce for the best flavor. Look for brands that use real oysters in their sauce for an authentic taste.

Tips & Tricks

• If fresh abalone is not available, you can use canned abalone as a substitute. Adjust the cooking time accordingly.
• For an extra layer of flavor, add a splash of Shaoxing wine to the sauce mixture before braising.
• Serve the dish with steamed bok choy or Chinese broccoli for a complete meal.

Serving advice

Serve the Braised Abalone with Oyster Sauce as a main course, accompanied by steamed rice. The abalone can be sliced into thin pieces for easier consumption.

Presentation advice

Arrange the braised abalone on a platter and pour the thickened sauce over them. Garnish with sliced green onions for a pop of color. Serve with steamed rice on the side.