Savor the opulence of Braised Abalone, a Cantonese celebration of taste and tradition with a rich heritage.
Did you know?
In Chinese culture, abalone is often given as gifts during weddings, symbolizing prosperity and abundance.
Dive into the opulent world of Cantonese cuisine with this exquisite braised abalone dish, a symbol of prosperity and celebration in Chinese culture. Abalone, often referred to as the 'sea's gold,' has been a cherished ingredient in East Asian culinary traditions for centuries, prized for its tender texture and rich, umami flavors.
The history of braised abalone dates back to the Qing Dynasty, where it would grace the tables of emperors and nobility. Today, it remains a dish of luxury, often enjoyed during special occasions such as Lunar New Year or family reunions, reflecting a deep heritage of culinary excellence.
Embrace the artistry of this dish with its harmonious blend of soy sauce, oyster sauce, and Chinese rice wine, creating a succulent, savory sauce that envelops the abalone, bringing out its natural flavors and adding layers of complexity. Celebrated not just for its taste but also for its symbolism of good fortune, abalone invites you to embark on a culinary journey that melds tradition with taste.
Ingredients
Gather these luxurious ingredients to delve into a culinary masterpiece.
Abalone is a prized ingredient in Chinese cuisine, revered for its unique flavor and symbolic significance.
- 8 medium-sized fresh abalones
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Chinese rice wine
- 1 tablespoon sugar
- 500 ml chicken stock
- 2 tablespoons vegetable oil
- 3 slices ginger
- 2 cloves garlic, minced
- 1 green onion, sliced
- Salt and pepper to taste
Steps
Follow these steps to create a dish that is as rich in flavor as it is in history.
- Thoroughly clean the abalones under running water. Remove the guts and shell, keeping only the flesh.
- Make a cross-cut pattern on the abalone surfaces to allow flavors to penetrate.
- Heat vegetable oil in a large pot over medium heat. Add ginger slices and minced garlic, sauté until fragrant.
- Add the abalones to the pot and sear each side for 2 minutes.
- Pour in the Chinese rice wine, allowing it to sizzle and evaporate.
- Introduce the soy sauce, oyster sauce, and sugar, stirring to combine.
- Pour the chicken stock into the pot and bring to a boil. Once boiling, lower heat and let simmer on low heat.
- Simmer the abalones for about 45 minutes or until tender, ensuring they are fully submerged for even cooking.
- Season with salt and pepper to taste and garnish with sliced green onions before serving.
Add some extra love
For an even richer flavor, consider marinating the abalones overnight in soy sauce and ginger.
Recipe Remix:
Your Twist, Your Taste
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