📝 About This Recipe
A cornerstone of Lunar New Year celebrations, this luxurious dish symbolizes wealth and abundance through the premium 'Bao Yu' (abalone), which resembles ancient gold ingots. This recipe features tender abalone and earthy shiitake mushrooms slow-simmered in a rich, velvety oyster-based gravy that coats every morsel in umami gold. It is a sophisticated centerpiece that brings the elegance of high-end Cantonese banquet dining into the warmth of your home kitchen.
🥗 Ingredients
Main Ingredients
- 1 can Canned Abalone (approx. 8-10 pieces, premium quality, liquid reserved)
- 10-12 pieces Dried Shiitake Mushrooms (large, thick-capped, soaked in hot water for 4 hours)
- 6-8 pieces Baby Bok Choy (halved lengthwise and thoroughly cleaned)
The Braising Liquid
- 2 cups Chicken Stock (low sodium or homemade for best flavor)
- 1/2 cup Reserved Abalone Liquid (strained for clarity)
- 3 tablespoons Oyster Sauce (premium brand recommended)
- 1 tablespoon Shaoxing Rice Wine (adds depth and aroma)
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Dark Soy Sauce (primarily for a rich mahogany color)
- 15 grams Rock Sugar (about 1 small lump for a mellow sweetness)
Aromatics & Finishing
- 4 slices Ginger (peeled and smashed)
- 2 stalks Scallions (cut into 2-inch lengths)
- 3 cloves Garlic (whole, lightly smashed)
- 1.5 tablespoons Cornstarch (mixed with 2 tbsp water to create a slurry)
- 1 teaspoon Sesame Oil (toasted)
👨🍳 Instructions
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1
Prepare the mushrooms: After soaking for 4 hours, squeeze out the excess water from the shiitake mushrooms. Trim off the tough stems and set the caps aside.
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2
Prepare the abalone: Open the can and carefully drain the liquid through a fine-mesh sieve into a bowl; save 1/2 cup for the sauce. Lightly rinse the abalone under cold water to remove any grit.
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3
Blanch the greens: Bring a pot of water with a pinch of salt and a drop of oil to a boil. Blanch the baby bok choy for 1 minute until vibrant green but still crisp. Drain and set aside for plating.
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4
Sauté the aromatics: Heat 1 tablespoon of oil in a wok or heavy-bottomed pot over medium heat. Fry the ginger, garlic, and scallions for 1-2 minutes until fragrant and slightly golden.
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5
Deglaze: Pour in the Shaoxing rice wine, scraping any bits from the bottom of the pan to release the aroma.
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6
Build the braise: Add the chicken stock, reserved abalone liquid, oyster sauce, light soy sauce, dark soy sauce, and rock sugar. Bring the mixture to a gentle boil.
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7
Braise the mushrooms: Add the mushroom caps to the liquid. Reduce heat to low, cover, and simmer for 25-30 minutes. This ensures the mushrooms absorb the savory flavors and become tender.
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8
Incorporate the abalone: Add the canned abalone to the pot. Since canned abalone is already cooked, you only need to braise them for 8-10 minutes on low heat to infuse them with the sauce without making them rubbery.
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9
Remove the solids: Carefully lift the abalone and mushrooms out of the pot and arrange them on a serving platter surrounded by the blanched bok choy. Discard the ginger, garlic, and scallion pieces.
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10
Thicken the sauce: Increase the heat to medium-high to reduce the remaining liquid slightly. Whisk the cornstarch slurry and slowly pour it into the bubbling sauce, stirring constantly until it reaches a thick, glossy consistency.
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11
Final touch: Stir in the toasted sesame oil for a beautiful sheen and a nutty aroma.
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12
Glaze and serve: Pour the hot, thickened sauce generously over the abalone and mushrooms. Serve immediately while piping hot.
💡 Chef's Tips
Always use rock sugar instead of granulated sugar for a more rounded, mellow sweetness and a superior gloss on the sauce. Be careful not to overcook the abalone; if using canned, they only need a few minutes to heat through and absorb flavor—prolonged boiling makes them tough. For an even more luxurious version, you can add dried scallops (conpoy) to the braising liquid for an extra layer of seafood umami. If your sauce is too thin, let it reduce more before adding the slurry; if too thick, add a splash more chicken stock. Strain your mushroom soaking water and use it in place of some chicken stock for a more intense mushroom flavor.
🍽️ Serving Suggestions
Serve as a central dish alongside steamed jasmine rice to soak up the exquisite gravy. Pair with a crisp, chilled Riesling or a light Pinot Noir to balance the richness of the oyster sauce. This dish is traditionally served as part of a multi-course Lunar New Year feast alongside steamed fish and longevity noodles. Offer a side of hot chili oil or XO sauce for those who prefer a spicy kick to their seafood.