📝 About This Recipe
This masterpiece of Modern Chinese Fine Dining elevates the prestigious 10-head abalone to new heights through a meticulous 48-hour slow-braising process. The dish centers on the 'Superior Sauce,' a rich, collagen-heavy reduction of Jinhua ham, old hen, and dried scallops that imparts a deep umami complexity and a glass-like sheen. Each bite offers a tender yet resilient texture, representing the pinnacle of Cantonese culinary craftsmanship and luxury.
🥗 Ingredients
The Abalone
- 4 pieces Dried 10-head Yoshihama Abalone (Rehydrated in cool water for 24 hours prior to cooking)
- 50 grams Ginger (Smashed to release aromatics)
- 3 stalks Spring Onions (Tied into a knot)
The Superior Braising Stock
- 1 kg Old Hen (Aged Chicken) (Chopped into large chunks)
- 500 grams Pork Ribs or Trotters (For collagen and body)
- 150 grams Jinhua Ham (Authentic salt-cured Chinese ham)
- 4 pieces Dried Scallops (Conpoy) (Soaked until soft)
- 30 grams Rock Sugar (For a mellow sweetness and shine)
- 4 tablespoons Oyster Sauce (Premium) (Use a high-quality brand with high oyster extract content)
- 1 teaspoon Dark Soy Sauce (Primarily for a deep amber color)
- 2 tablespoons Shaoxing Rice Wine (Aged 10 years if possible)
Finishing and Garnish
- 4 pieces Bok Choy Hearts (Blanched in salted water)
- 2 tablespoons Cornstarch Slurry (Equal parts cornstarch and cold water)
- 1 sheet Edible Gold Leaf (Optional, for a fine dining finish)
👨🍳 Instructions
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1
After soaking the dried abalone for 24 hours, scrub away any impurities or 'sand' from the edges using a soft brush. Rinse thoroughly under cold running water.
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2
Blanch the old hen, pork ribs, and Jinhua ham in boiling water for 5-8 minutes to remove impurities. Drain and rinse the meats with cold water.
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3
In a large clay pot or heavy-bottomed stockpot, create a bed of ginger and spring onions at the bottom to prevent the abalone from sticking and burning.
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4
Layer the blanched meats over the aromatics, then place the rehydrated abalones in the center. Add the dried scallops and pour in enough water to cover everything by at least 3 inches.
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5
Bring the pot to a boil, then immediately reduce the heat to the lowest possible simmer. Add the Shaoxing wine and rock sugar.
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6
Simmer gently for 6 to 8 hours. The liquid should barely bubble. Periodically check the water level and replenish with boiling water if necessary to keep the ingredients submerged.
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7
After 6 hours, test the abalone for tenderness using a bamboo skewer; it should slide through with slight resistance, similar to the texture of a soft gummy candy.
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8
Carefully remove the abalones and set them aside. Strain the braising liquid through a fine-mesh sieve, discarding the solids (the meats will have given all their flavor to the sauce).
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9
Return the strained liquid to a clean wok or saucepan. Stir in the premium oyster sauce and dark soy sauce.
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10
Reduce the sauce over medium-high heat until it thickens naturally and the flavors intensify. It should coat the back of a spoon.
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11
Return the abalones to the thickened sauce and simmer for another 10 minutes to glaze them and allow them to absorb the final seasoning.
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12
Slowly whisk in the cornstarch slurry if a thicker, more 'mirror-like' consistency is desired.
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13
To plate, place one abalone in the center of a warm shallow bowl. Arrange a blanched bok choy heart alongside it.
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14
Generously ladle the glistening superior sauce over the abalone. For a modern fine dining touch, apply a small fragment of gold leaf to the center of each abalone.
💡 Chef's Tips
Use a clay pot if possible, as it distributes heat more evenly for long braises. Never use high heat once the abalone is in the pot, as rapid boiling will toughen the proteins. If using canned 10-head abalone, reduce the braising time to 30-45 minutes as they are already pre-cooked. The quality of your oyster sauce is paramount; look for brands where 'Oyster Extract' is the first ingredient listed. Save any leftover braising sauce; it is liquid gold and can be used to flavor noodles or steamed rice.
🍽️ Serving Suggestions
Pair with a glass of aged Pu-erh tea to cut through the richness of the collagen. A crisp, oaky Chardonnay or a dry Riesling complements the umami profile beautifully. Serve with a side of 'Crispy Rice' to soak up the excess superior sauce. For a full banquet experience, serve this as the course following a light seafood soup.