Braised Mushrooms with Abalone
Braised Mushrooms with Abalone Recipe
You can serve this dish either individually (one plate per person), or communally (a big plate for everyone to share).
Prep Time: 10 mins
Cook Time: 40 mins
- 8 dried Chinese mushrooms
- 200ml chicken stock
- 100ml abalone broth (from the can; if not using, substitute with more chicken stock)
- 400 ml hot water divided
- 4 large dried scallops
- 1 can abalone sliced thinly
- 250g shanghai green vegetables (or any green leafy vegetables of your choice)
- 1/4 tsp dark soy sauce
- 4 small cubes rock sugar
- cornstarch solution 1 tsp cornstarch mixed with 2 tbsp water
- Rinse Chinese mushrooms and soak them in 200 ml hot water until softened. Reserve water from soaking mushrooms. Remove mushroom stems, squeeze out the excess water in the mushroom caps and set aside.
- Rinse dried scallops then soak them in 200 ml hot water till softened. Reserve water for soaking the dried scallops.
- In a pot, add chicken stock, abalone broth, reserved water from soaking the dried mushroom and scallops, dried mushrooms and dried scallops. Bring to a boil, then reduce to a simmer for 25 minutes. Any time the water runs out during simmering, you can add more broth or hot water, a little at a time.
- Add 1/4 tsp dark soy sauce (for the colour) and 4 small cubes of rock sugar (for the glaze). Simmer for an additional 5 minutes.
- Thicken the remaining sauce with cornstarch solution until it reaches a slightly thick but still runny (like maple syrup) consistency.
- Blanch greens in boiling water with a bit of cooking oil added for about 10 seconds. Set aside.
On a small plate, add 1-2 whole blanched greens, 2 simmered mushrooms, one whole dried scallop and abalone slices. Pour the sauce over.
Arrange sliced abalone one layer around serving plate. Add blanched greens in the center and top the greens with braised mushrooms and shredded scallops. Pour the sauce over.
Noob Cook Tips
- To use or not use the abalone broth (from the can)? Some people do not like to use abalone broth (the liquid used to soak the abalone) as they are worried about chemicals or preservatives. It's up to you whether you want to use it or not. Personally, I use the broth in my cooking. I do not mind because I reckon since the abalone is already soaked in the broth, you are already consuming it one way or another. I usually mix it with some chicken broth (for soup base, steamboat or congee), and in this case, for braising the mushrooms.
- To cook or not to cook the abalone? Personally, I eat the abalone off the can while I'm slicing it. If you wish to eat it warm, just scald individual slices in hot water for less than 5 seconds. It tends to become tough and chewy from overcooking.