📝 About This Recipe
A crown jewel of Cantonese banquet cuisine, this dish transforms the prized abalone into a tender, velvety delicacy bathed in a rich, umami-laden 'superior sauce.' Traditionally served during Lunar New Year to symbolize wealth and abundance, the slow-braising process allows the abalone to absorb the deep essences of Jinhua ham and dried scallops. The result is a sophisticated balance of oceanic sweetness and savory depth that defines high-end Chinese gastronomy.
🥗 Ingredients
The Abalone
- 8 pieces Abalone (Fresh or high-quality canned; if using dried, must be pre-soaked for 2 days)
- 3 slices Ginger (For blanching)
- 1 tablespoon Shaoxing Wine (For blanching)
The Braising Aromatics
- 200 grams Pork Belly (Cut into thick chunks to provide fat and richness)
- 2 pieces Chicken Thighs (Bone-in, for depth of flavor)
- 50 grams Jinhua Ham or Smithfield Ham (Sliced into thick pieces)
- 8 pieces Dried Shiitake Mushrooms (Rehydrated, stems removed)
- 3 stalks Green Onions (Tied into a knot)
- 4 thick slices Ginger (Smashed)
Superior Braising Liquid
- 4 cups Chicken Stock (Low sodium or homemade preferred)
- 3 tablespoons Oyster Sauce (Premium quality)
- 1 teaspoon Dark Soy Sauce (For a deep amber color)
- 15 grams Rock Sugar (Provides a glossy sheen)
- 2 tablespoons Shaoxing Rice Wine (To deglaze)
Vegetables and Finishing
- 4 heads Baby Bok Choy (Halved lengthwise)
- 1 tablespoon Cornstarch (Mixed with 2 tbsp water to create a slurry)
- 1/2 teaspoon Sesame Oil (For finishing aroma)
👨🍳 Instructions
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1
If using fresh abalone, scrub the edges with a clean toothbrush to remove black sediment. Rinse thoroughly. Blanch in boiling water with 3 slices of ginger and 1 tablespoon of Shaoxing wine for 2 minutes. Drain and set aside.
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2
In a heavy-bottomed clay pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Sear the pork belly chunks and chicken thighs until golden brown on all sides. This fat extraction is crucial for a silky sauce.
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3
Add the ginger slices, green onion knot, and Jinhua ham to the pot. Stir-fry for 1 minute until fragrant.
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4
Deglaze the pot with 2 tablespoons of Shaoxing wine, scraping up any browned bits from the bottom.
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5
Pour in the chicken stock, oyster sauce, dark soy sauce, and rock sugar. Bring the liquid to a rolling boil.
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6
Carefully place the abalone and the rehydrated shiitake mushrooms into the pot. Ensure they are mostly submerged in the liquid.
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7
Reduce the heat to the lowest possible setting. Cover with a tight-fitting lid and simmer gently for 3.5 to 4 hours. If using canned abalone, reduce this time to 45 minutes as they are already tender.
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8
Check the pot every hour to ensure the liquid hasn't evaporated too much. Add a splash of water or stock if needed.
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9
Once the abalone is fork-tender and has turned a beautiful mahogany color, carefully remove the abalone and mushrooms and set them aside on a plate.
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10
Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the solids (meat, ginger, onions). Skim off excess fat from the surface.
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11
Bring the strained sauce to a simmer and whisk in the cornstarch slurry. Cook for 1-2 minutes until the sauce is thick enough to coat the back of a spoon with a brilliant gloss.
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12
In a separate pot of boiling salted water, blanch the baby bok choy for 1 minute until bright green but still crisp. Drain well.
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13
Arrange the bok choy in a circle around a serving platter. Place the mushrooms in the center, and top with the braised abalone.
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14
Drizzle the thickened superior sauce generously over the abalone and mushrooms. Finish with a few drops of sesame oil for a professional shine.
💡 Chef's Tips
Low and slow is the secret; high heat will make the abalone rubbery and tough. Using rock sugar instead of granulated sugar provides a much better translucent 'mirror' glaze to the sauce. If using canned abalone, save the liquid in the can to replace some of the chicken stock for an extra boost of seafood flavor. Always strain your sauce through a fine sieve; the smoothness of the gravy is a hallmark of professional Chinese cooking. For an even more luxurious version, add a few dried scallops (conpoy) to the braising liquid.
🍽️ Serving Suggestions
Serve with steamed jasmine rice to soak up every drop of the precious golden sauce. Pair with a crisp, chilled Riesling or a light Pinot Noir to cut through the richness of the sauce. A side of stir-fried snow pea shoots with garlic complements the earthy tones of the mushrooms. For a traditional banquet feel, serve as a standalone course between the appetizer and the main meat dish. Offer a small dish of red vinegar on the side for guests who prefer a touch of acidity.