Ah Yat Abalone (阿一鲍鱼)
A classic Cantonese delicacy, abalone simmered until tender and flavorful, with a rich and luscious sauce, perfect for banquets.
Ingredients
8 items- Canned abalone 4 pieces
- Stock 500 ml
- Oyster sauce 2 tablespoons
- Dark soy sauce 1 teaspoon
- Rock sugar 1 small piece
- Ginger 3 slices
- Spring onions 2
- Water starch as needed
Nutrition
Steps （8 steps）
Remove abalone from can, rinse and drain. For fresh abalone, remove innards and scrub clean.
Bring water to a boil with ginger and spring onion, blanch abalone for 2 minutes to remove odor, then drain.
In another pot, add stock, oyster sauce, dark soy sauce and rock sugar. Bring to a boil then reduce to low heat.
Place abalone into the pot, cover and simmer on lowest heat for 40 minutes, turning 2-3 times for even flavor.
Check tenderness: a chopstick should pierce the thickest part easily.
Increase heat to reduce sauce until thick enough to coat a spoon. If desired, thicken with water starch.
Plate the abalone and drizzle with the sauce. Garnish with chopped spring onions.
Serve with blanched broccoli or greens for color and balance.
Tips
Simmering on low heat for a long time is key for abalone to absorb flavor; watch carefully when reducing to avoid burning.
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