Braised Abalone Cantonese

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Braised Abalone Cantonese is a treasured banquet dish, prized for its tender texture and glossy, umami-rich sauce. Fresh abalone is gently seared then slow-braised with shiitake mushrooms, Chinese bacon, and oyster sauce until fork-tender. It is traditionally served at weddings and Lunar New Year dinners for its symbolism of abundance.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 9 gFat
• 2 gSaturated Fat
• 16 gCarbs
• 2 gFiber
• 7 gSugar
• 32 gProtein
• 780 mgSodium
• 460 mgPotassium
• 95 mgCalcium
• 6 mgIron
• 4 mgVitamin C
• 28 mcgVitamin A

Ingredients

For the Abalone and Aromatics

• 4 fresh abalone (about 600 g total), shelled and cleaned
• 2 tablespoons vegetable oil
• 1 inch fresh ginger, smashed
• 3 garlic cloves, smashed
• 2 scallions, cut into 2-inch pieces

For the Braising Liquid

• 6 dried shiitake mushrooms, rehydrated in warm water for 30 minutes
• 80 g Chinese bacon (lap cheong), thinly sliced
• 2 tablespoons oyster sauce
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 2 tablespoons Shaoxing wine
• 1 tablespoon rock sugar
• 1.5 cups chicken stock, plus 2 tablespoons reserved mushroom soaking liquid

For Finishing

• 1 teaspoon cornstarch mixed with 1 tablespoon cold water
• 1 teaspoon sesame oil
• 2 scallion greens, thinly sliced for garnish

Directions

1. If using fresh abalone, gently score the flesh in a crosshatch pattern with a sharp knife and pat dry; this helps tenderize and absorb the sauce during braising.
2. Heat the vegetable oil in a clay pot or heavy saucepan over medium heat. Add the ginger, garlic, and scallions and stir-fry for about 1 minute until fragrant.
3. Add the sliced Chinese bacon and rehydrated shiitake mushrooms, and stir-fry for 2 minutes until the bacon releases its aroma and lightly caramelizes.
4. Place the abalone in the pot, flesh-side down, and sear for 1 minute without moving them, then carefully flip and sear the other side for another minute.
5. Pour in the Shaoxing wine and let it bubble for 30 seconds to evaporate the alcohol. Add the oyster sauce, light soy sauce, dark soy sauce, rock sugar, chicken stock, and reserved mushroom soaking liquid, stirring gently to combine.
6. Bring the liquid to a simmer, then reduce the heat to low, cover, and braise gently for 25 minutes, carefully turning the abalone once halfway through, until a chopstick slides easily into the flesh.
7. Uncover the pot and increase the heat to medium. Stir in the cornstarch slurry and simmer for 2 to 3 minutes until the sauce becomes glossy and thick enough to coat the back of a spoon.
8. Remove from heat, drizzle with the sesame oil, scatter the sliced scallion greens on top, and serve immediately over steamed jasmine rice or blanched baby bok choy.

Cook’s Notes

• If fresh abalone is unavailable, four 100 g canned abalone can be substituted; skip the braising step and just warm them in the reduced sauce for 5 minutes.
• Always reserve the shiitake soaking liquid and strain it into the braise for an extra layer of earthy umami.
• For a more luxurious finish, add 4 to 5 whole dried scallops alongside the mushrooms to deepen the briny sweetness of the sauce.
• Do not boil the braise aggressively, as abalone flesh becomes rubbery if cooked too hard; a gentle bare simmer is essential.
• The dish can be made a day ahead and reheated gently, which actually allows the flavors to meld and penetrate the abalone more deeply.

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