📝 About This Recipe
A crown jewel of Cantonese banquet dining, this dish celebrates the luxurious texture of abalone, slow-braised until it reaches a perfect 'tender-yet-elastic' bite. The rich, umami-laden sauce is built on a foundation of superior poultry stock and premium oyster essence, coating each morsel in a shimmering golden glaze. It is a masterpiece of the 'Yue' culinary tradition, symbolizing prosperity and refined elegance.
🥗 Ingredients
Main Ingredients
- 8 pieces Fresh or Canned Abalone (cleaned and trimmed; if using dried, must be pre-soaked for 2 days)
- 300 grams Pork Ribs (cut into small chunks to provide collagen and depth)
- 1/2 Old Chicken (cut into large pieces for the braising base)
- 50 grams Jinhua Ham (sliced; provides the essential savory saltiness)
Aromatics and Liquid
- 50 grams Ginger (smashed into thick slices)
- 4 stalks Scallions (tied into a knot)
- 2 tablespoons Shaoxing Rice Wine (for deglazing and removing fishiness)
- 1.5 liters Superior Chicken Stock (unsalted or low-sodium)
- 15 grams Rock Sugar (for a mellow sweetness and glossy finish)
The Braising Sauce
- 4 tablespoons Premium Oyster Sauce (use a high-quality brand with high oyster extract content)
- 1 teaspoon Dark Soy Sauce (primarily for a rich amber color)
- 1 tablespoon Light Soy Sauce (for seasoning)
- 2 teaspoons Cornstarch (mixed with 1 tablespoon water for the final slurry)
- 1/2 teaspoon Sesame Oil (for aroma)
Plating and Garnish
- 8 heads Baby Bok Choy (blanched in salted water with a drop of oil)
- 1 teaspoon Goji Berries (soaked in warm water for garnish)
👨🍳 Instructions
-
1
Blanch the pork ribs and chicken pieces in boiling water for 5 minutes to remove impurities. Drain and rinse under cold running water until clean.
-
2
If using fresh abalone, scrub the sides with a clean toothbrush to remove the black film. Rinse thoroughly and pat dry. Lightly score the surface in a diamond pattern to help it absorb the sauce.
-
3
In a heavy-bottomed clay pot or Dutch oven, heat a tablespoon of oil over medium heat. Sauté the ginger and scallion knot until fragrant.
-
4
Add the blanched pork ribs, chicken, and Jinhua ham to the pot. Stir-fry for 2-3 minutes to develop a light golden color on the meats.
-
5
Deglaze the pot with Shaoxing rice wine, scraping up any browned bits from the bottom.
-
6
Pour in the chicken stock and bring to a rolling boil. Skim off any foam that rises to the surface.
-
7
Gently nestle the abalone into the center of the pot, ensuring they are submerged. Add the rock sugar, light soy sauce, and dark soy sauce.
-
8
Reduce the heat to the lowest setting. Cover with a tight-fitting lid and simmer gently for 2 hours. If using canned abalone, reduce this time to 45 minutes as they are already partially cooked.
-
9
Check the liquid level occasionally; the abalone should always be covered. If it evaporates too quickly, add a splash of hot water.
-
10
Once the abalone is tender (it should feel like a gummy bear when pressed), carefully remove the abalone and set aside. Strain the braising liquid into a clean saucepan, discarding the solids.
-
11
Bring the strained liquid to a simmer and stir in the premium oyster sauce. Taste and adjust seasoning if necessary.
-
12
Slowly whisk in the cornstarch slurry while stirring constantly until the sauce thickens to a consistency that coats the back of a spoon.
-
13
Return the abalone to the sauce for 2 minutes to glaze them and heat through. Finish with a drizzle of sesame oil for a glossy shine.
-
14
Arrange the blanched bok choy around the edge of a serving platter. Place the abalone in the center and pour the rich sauce generously over the top. Garnish with goji berries.
💡 Chef's Tips
Use a heavy clay pot if possible, as it retains heat evenly for a gentle braise. Do not skip the Jinhua ham; its unique funky-salty profile is the 'soul' of Cantonese braised dishes. If the sauce is too salty, add a little more rock sugar rather than water to maintain the viscosity. For an even more luxurious 'golden' look, you can add a pinch of turmeric or use a high-fat yellow chicken for the stock. Avoid boiling the sauce too vigorously once the abalone is back in, or the texture may become rubbery.
🍽️ Serving Suggestions
Serve alongside steamed jasmine rice to soak up every drop of the precious oyster sauce. Pair with a crisp, dry Riesling or a glass of warm Shaoxing wine. A side of stir-fried shiitake mushrooms complements the earthy umami of the abalone. Follow the meal with a light ginger soup or Pu-erh tea to cleanse the palate after the rich sauce.