Abalone with King Oyster Mushroom
presented by Stella Mak, General Manager South China Sea Farm
DEAR FRIENDS AND FELLOW HOBBY CHEFS
The next recipe is from the “Chef’s Recommendation” page of a customer, a well-known 2-Michelin Star restaurant on the Hong Kong side. I prepared it recently when my Mum and sisters came to my place for dinner. It was a great success! Very tasty! All of them liked it a lot!
It is easy to prepare, just follow my step by step instructions below.
Hei Fai! Bon appetite! En guete!
INGREDIENTS (4 PERSON’S PORTION)
- California Mexico wild catch abalone - 1 can
- Brine from the abalone can - 1/2 can
- King Oyster Mushrooms - 200g
- Broccoli - 300g
- Shallots - 40g
- Garlic - 40g
- Ginger - 40g
- Olive oil
SEASON WITH
- Water - 1/2 cup
- Corn flour - 1 table spoon
- Chicken powder - 1/2 tea spoon
- Sugar - 1 tea spoon
- Salt - a pinch
- Oyster sauce - 1 table spoon
- Dark soy sauce - 1 tea spoon
PREPARATION
- Dissolve corn flour in 1/2 cup cold water
- Add chicken powder and all other seasonings
- Mix
COOKING
- Broccoli: Boil broccoli to desired softness for about 5 min.
ABALONE & MUSHROOMS
- Fry the shallots, garlic and ginger in olive oil for a short time
- Add the sliced mushrooms
- Add the abalone slices and half of the brine from the can
- Let simmer for about 5 min
- Add more brine if necessary, mushrooms absorb the water
- Add the sauce and mix
- Taste and ready to serve
TOP CHEF’S TIP
I suggested pairing the abalone dish with a good bottle of white wine but my family preferred beer. It doesn’t matter; it was good also!