Braised Abalone in Its Original Shell (Ba Yuan Ke Bao Yu)
A classic dish from Lu cuisine, known for its tender and plump abalone. Placed back in its natural shell, topped with a glossy, savory gravy, and decorated with broccoli and cherries, it offers a luxurious presentation and umami-rich taste, perfect for festive banquets.
Ingredients
13 items- Large fresh abalones 4
- Broccoli 50g
- Cherries or goji berries 2
- Ginger and scallion to taste
- Chicken broth 300ml
- Shaoxing wine 1 tablespoon
- Oyster sauce 1 tablespoon
- Light soy sauce 1 tablespoon
- Dark soy sauce 1/2 tablespoon
- Sugar 1 teaspoon
- White pepper pinch
- Cornstarch slurry 2 tablespoons
- Scallion oil 1 tablespoon
Nutrition
Steps （6 steps）
Prepare the abalones: using a stiff brush, scrub both the shells and the abalone meat thoroughly. Detach the meat from the shell, remove the innards and the mouth, and peel off the black membrane. Rinse until the meat is white. Blanch the shells in boiling water for 2 minutes to sanitize, then drain. Score the abalone meat in a crosshatch pattern, cutting halfway through the meat at 3mm intervals. Set aside.
Prepare garnishes: bring a small pot of water to a boil, add a little salt and oil. Add broccoli florets and blanch for 30 seconds until bright green. Remove and plunge into cold water, then drain. Slice ginger and cut scallion into sections.
Braise the abalone: in a saucepan, pour chicken broth, add ginger, scallion, and 1 tablespoon Shaoxing wine. Bring to a boil over high heat, then reduce to low heat to maintain a gentle simmer. Add the scored abalone meat, cover, and cook for about 5 minutes until the abalone curls and the cuts open. It should be easily pierced with a chopstick yet still springy. Remove abalone with a slotted spoon, discard ginger and scallion, and reserve the broth.
Assemble the dish: place one piece of broccoli in each cleaned abalone shell. Set the abalone meat with the scored side up on top of the broccoli. Arrange the stuffed shells on a serving plate.
Make the gravy: measure 200ml of the reserved poaching liquid into a clean saucepan. Add oyster sauce, light soy sauce, dark soy sauce, sugar, and white pepper. Bring to a simmer over medium heat, then reduce to low. Taste and adjust seasoning. Stir in the cornstarch slurry a little at a time, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Drizzle in scallion oil and stir to combine.
Finish and serve: spoon about 2 tablespoons of gravy over each abalone, making sure the sauce coats both the meat and the broccoli. Garnish the plate with cherries or goji berries. Serve immediately.
Tips
When scoring the abalone, do not cut all the way through; half the thickness is sufficient to create an attractive curl without breaking. Do not over-braise – the abalone is done when a chopstick can pierce it easily. The gravy consistency should be silky; test by lifting the spoon: the gravy should lightly cling to the back.
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