Chinese Braised Abalone Recipe
Braised Abalone is a juicy abalone dish with authentic Chinese cooking methods. It uses many authentic Chinese seasoning to enhance abalone favor, such as Oyster sauce, light soy sauce, minced garlic, and ginger. In this recipe, we boil abalone first and simmer with traditional seasoning to bring more taste, including spicy, sweet and freshness. You can’t miss this dish if you are a Chinese cuisine lover.
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1/2 tablespoon Doubanjiang (broad bean paste)
1 teaspoon chicken powder
- Use cold water to cook abalone. Starting to heat with cold water enable water to absorb fishy taste from the abalone. Moreover, it prevents overcooking. Abalone will be more tender if you cook in this way.
- Clean abalone shell thoroughly. Since we will place the shell with the meat, it is essential to clean and sterilizing in the boiling water.
- Use low heat to stir-fry broad bean paste (fermented bean paste) to prevent burnt. And make sure cook until red oil come up before adding other ingredients. In this way, it boosts the fragrance of broad bean paste and adds more flavor.
Use live abalone. If you use frozen or canned abalone, the taste is different and have no fresh seafood flavor.
Soak abalone in salt water for 10 minutes. Dig out the abalone with a spoon, remove the gut. Use a toothbrush to dip salt water and brush the abalone to remove the black mucous membrane. Rinse and wash until clean.
Don’t discard abalone shell, use them as the decoration for the dish.
This step takes some time, but in this way, the taste will be fresh and better.
Use a knife to make a cut on both sides of abalone. It helps to enhance the favor and make an appetizing appearance. But do not cut off the abalone.
Add a little cold water to the pot until the water can cover abalone. Add a teaspoon of chicken powder.
Add a tablespoon cooking wine
Put the abalone into the pot. Cook with low heat until the water boils. Then boil for 4 to 5 minutes, which helps to remove fishy taste.
Remove abalone from hot water. And boil abalone shell for 10 minutes for sterilizing.
Add oil and preheat the pot. Add 1/2 tablespoon broad bean paste (fermented bean paste). Use low heat to stir-fry until aromatic and red oil comes up.
Add minced onions and ginger to stir-fry until fragrant. Add 1 tablespoon oyster sauce and 1 tablespoon light soy sauce. Season with salt, chicken powder, and sugar.
Add a little water until it covers abalone. Bring to a boil.
Boil abalone in the soup over small heat. Stirring occasionally until soup has spread taste on each part of abalone. Boil until soup is noticeably reduced. Mix starch with water, pour into the pot. Continue to boil until soup thickened.
Place abalone on the plate. Sprinkle with chopped chives, dried red pepper. You can pour thickened soup on abalone if you like a strong taste. Serve.