Braised Abalone and Shiitake Mushrooms over Bok Choy
- 5 Small Fresh Frozen Abalone
- 450g Baby bok choy
- 450g shitake mushroom
- 1 Medium carrot thinly sliced into ⅛ inch thick slices
- 1 Tablespoon Soy Sauce
- 4 Tablespoons Oyster sauce
- 3 ½ cup chicken stock
- ½ cup dry white wine
- ½ Teaspoon Roasted Sesame Oil
- 1 Cup water
- 6 Thin slices of ginger
- 2 Cloves garlic
- ½ Teaspoon black pepper
- ½ Teaspoon salt
- Remove the abalone from the shell
- In a medium sized pot add 2 cups of chicken broth, white wine, ½ cup water, 3 tablespoons Oyster sauce, Black Pepper, Ginger slices and 2 cloves of garlic smashed and skin removed. Bring the mixture to a boil, then add the abalone and turn down heat to a low simmer. Allow to simmer for about 2 hours and check doneness by pushing a knife through the thickest part of the abalone, if it goes through easily, it is done. If it is not done check back every 20 minutes until ready.
- When done remove abalone from the broth and place into a covered dish. Reserve ½ cup of the liquid for use in the next step.
- Soak the shitake for at least 2 hours in luke warm water.
- Remove the stems from the mushroom and clean
- Place the mushrooms in a small pot with the ½ cup of Abalone liquid from the first part along with another ½ cup of chicken stock and bring to a boil and then simmer for 15 minutes. During the final 2 minutes throw in the carrot slices.
- Clean the Bok Choy and separate the leaves into individual pieces.
- In a heated wok add a couple tablespoon of oil, salt and ½ cup of water then throw in the bok choy and stir for about 2 minutes under high heat. The bok choy should still have good colour and still be a bit crunchy and not limp. Quickly pour out into a heat resistant strainer and allow to drain well.
- Now start assembling the dish for serving by placing the Bok Choy in centred pile and then distributing the mushrooms evenly over the top. Add the carrots strategically around the plate and then do the same with the Abalone.
- Now prepare the sauce by heating the wok under medium high heat and add the ½ cup Chicken Stock, remaining Mushroom and abalone sauce, the Oyster sauce and the soy sauce. Bring to a boil and make a cornstarch slurry by adding 1 tablespoon of corn starch with 3 tablespoons of water. Add this to the sauce and allow to thicken then add the Sesame oil and mix well then drizzle the sauce over the dish just until it is well covered. Serve hot for best results.