Braised Abalone

Braised Abalone (红烧鲍鱼)

A classic Chinese delicacy of tender abalone slowly braised in a savory-sweet sauce of soy sauce, rock sugar, and aromatics. Traditionally served at banquets and celebrations, this dish rewards patience with a rich umami flavor.

Prep

20 min

Cook

90 min

Total

110 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •8 whole (8 medium) fresh abalone, or canned/prepared abalone as substitute; if using frozen, thaw fully before cooking
• •30 g (1 oz) ginger, sliced
• •3 whole scallions, cut into 5 cm pieces
• •60 ml (¼ cup) light soy sauce
• •15 ml (1 tbsp) dark soy sauce, for color
• •30 g (1 oz) rock sugar, or 2 tbsp granulated sugar
• •250 ml (1 cup) chicken stock or water, use stock for richer flavor
• •15 ml (1 tbsp) Shaoxing wine
• •15 ml (1 tbsp) oyster sauce, optional but traditional
• •15 ml (1 tbsp) vegetable oil
• •2 g (½ tsp) white pepper
• •5 g (1 tsp) cornstarch, mixed with 1 tbsp water for slurry

Steps

1. 1 If using fresh abalone, gently scrub the shells and remove the meat. Carefully pull out the dark innards and the tough mouthparts, then rinse the meat thoroughly under cold water. Score the surface with a shallow crosshatch pattern to help absorb flavor and tenderize.
2. 2 Bring a pot of water to a boil and blanch the abalone for 2 minutes. Drain and set aside. This step removes impurities and any briny taste.
3. 3 Heat vegetable oil in a heavy-bottomed pot or clay pot over medium heat. Add ginger and scallions and stir-fry for 30 seconds until fragrant.
4. 4 Add the abalone and sear lightly for 1 minute on each side. Pour in the Shaoxing wine and let it bubble for 20 seconds.
5. 5 Add chicken stock, light soy sauce, dark soy sauce, rock sugar, oyster sauce, and white pepper. Stir gently to combine.
6. 6 Bring to a boil, then reduce heat to low. Cover and simmer gently for 60-75 minutes, turning the abalone occasionally, until a skewer inserts easily into the thickest part. The abalone should feel tender but not mushy.
7. 7 Carefully remove the abalone and set aside. Strain the sauce and return it to the pot.
8. 8 Increase heat to medium-high and bring the sauce to a simmer. Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens to a glossy consistency that coats the back of a spoon.
9. 9 Return the abalone to the sauce to coat, or arrange on a plate and spoon the sauce over the top. Serve immediately with steamed vegetables or rice.