📝 About This Recipe
A crown jewel of Cantonese banquet cuisine, this dish transforms the prized 'treasure of the sea' into a tender, buttery delicacy through the art of slow-braising. This recipe utilizes a rich master stock infused with Jinhua ham and aromatics to develop a deep umami profile that perfectly complements the abalone's natural sweetness. The result is a luxurious, glass-like glaze and a texture so succulent it defines the pinnacle of Chinese fine dining.
🥗 Ingredients
The Stars
- 8 pieces Fresh or Rehydrated Abalone (cleaned and shucked; medium size)
- 500 grams Pork Ribs (cut into small chunks for the braising base)
- 300 grams Chicken Thighs (bone-in, for richness)
- 50 grams Jinhua Ham or Prosciutto (thick slice for intense savory depth)
Aromatics and Braising Liquid
- 50 grams Ginger (smashed)
- 4 stalks Scallions (tied into a knot)
- 3 tablespoons Shaoxing Rice Wine (high quality)
- 1.5 liters Chicken Stock (low sodium or unsalted)
- 1 tablespoon Rock Sugar (for a mellow sweetness and shine)
The Signature Glaze
- 4 tablespoons Premium Oyster Sauce (look for high oyster extract percentage)
- 1 teaspoon Dark Soy Sauce (primarily for a rich mahogany color)
- 2 teaspoons Cornstarch (mixed with 1 tablespoon of water to create a slurry)
- 1/2 teaspoon Sesame Oil (for a fragrant finish)
Vegetables and Garnish
- 4 heads Baby Bok Choy (halved and blanched)
- 1 teaspoon Goji Berries (soaked in warm water for garnish)
👨🍳 Instructions
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1
Prepare the abalone by scrubbing the edges with a clean toothbrush to remove any dark film. If using fresh abalone, blanch them in boiling water for 30 seconds, then immediately plunge into ice water to maintain texture.
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2
In a large pot, blanch the pork ribs and chicken thighs in boiling water for 5 minutes to remove impurities. Drain and rinse the meat under cold running water.
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3
In a heavy-bottomed clay pot or Dutch oven, heat a tablespoon of oil and sauté the ginger and scallions until fragrant, about 2 minutes.
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4
Layer the blanched pork ribs, chicken, and Jinhua ham at the bottom of the pot. These act as a 'cushion' for the abalone and infuse the sauce with incredible body.
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5
Place the cleaned abalone gently on top of the meat layer.
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6
Pour in the chicken stock and Shaoxing wine. The liquid should fully submerge the abalone. Bring the mixture to a gentle boil.
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7
Once boiling, reduce the heat to the lowest possible setting. Cover with a tight-fitting lid and simmer very gently for 3.5 to 4 hours. The abalone is ready when a skewer can pierce it with minimal resistance.
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8
Carefully remove the abalone from the pot and set aside. Strain the braising liquid into a clean saucepan, discarding the solids (meat and aromatics).
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9
Bring about 2 cups of the strained liquid to a simmer. Stir in the oyster sauce, dark soy sauce, and rock sugar. Whisk until the sugar has dissolved.
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10
Slowly pour the cornstarch slurry into the simmering sauce, whisking constantly until the sauce thickens into a glossy, translucent glaze that coats the back of a spoon.
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11
Return the abalone to the sauce for 2-3 minutes to warm through and absorb the flavors of the glaze. Stir in the sesame oil at the very last second.
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12
Arrange the blanched bok choy on a serving platter. Place the abalone in the center, pour the thick oyster glaze generously over the top, and garnish with goji berries.
💡 Chef's Tips
Low and slow is the secret; if the heat is too high, the abalone will become rubbery instead of tender. Always use a 'meat cushion' (pork/chicken) to prevent the abalone from touching the bottom of the pot, which prevents scorching. For an even richer sauce, add a tablespoon of chicken fat or lard during the final reduction. If using dried abalone, remember they require a multi-day soaking process before they can be braised. Adjust the saltiness carefully, as the Jinhua ham and oyster sauce both contain significant sodium.
🍽️ Serving Suggestions
Serve with steamed jasmine rice to soak up every drop of the luxurious oyster sauce. Pair with a crisp, dry Riesling or a light Pinot Noir to balance the rich umami flavors. Accompany with a side of stir-fried shiitake mushrooms for a 'forest and sea' flavor profile. A pot of aged Pu-erh tea serves as an excellent palate cleanser after this decadent dish.