• Prep Time 10 minutes
  • Cook Time 15 minutes
  • Serving For 4 people
  • Difficulty Normal
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Recipe Ingredient

  • 1 can abalone, drained and thickly sliced
  • 1/2 cup of the water (retain for use later)
  • 10 medium sized dried Chinese mushrooms, soaked
  • 1/2 tsp chopped garlic
  • 3 tbsp oil
  • (A):
  • 2 slices ginger
  • 2 whole garlic cloves, lightly smashed
  • 1 cup water
  • 1/2 tbsp concentrated chicken stock
  • 1/4 tsp salt
  • 1/8 tsp sesame oil
  • Dash of pepper
  • 100g carrot, cut into desired shapes
  • 250g broccoli, cut into florets
  • 5g choy (black sea moss), soaked and washed
  • Seasoning:
  • 1 tbsp oyster sauce
  • 1 tbsp abalone sauce
  • 1 tsp sugar
  • 1 tsp Shao Hsing Hua Tiau cooking wine
  • 3 tbsp water
  • Thickening:
  • 1 tbsp corn flour mixed with 1 tbsp water

Instructions

  1. Heat 1 tablespoon oil in a wok and fry garlic for 10-20 seconds. Add in (A) and bring to the boil. Add carrots and broccoli and cook for 2-3 minutes then drain.
  2. Arrange broccoli and carrots around the platter. Add fatt choy and cook for a minute. Dish out and drain. To the remaining stock add mushrooms and cook for 5 minutes. Dish out and put aside. Arrange fatt choy in the centre of a platter.
  3. Heat remaining oil and sauté garlic until golden and fragrant. Add abalone, mushrooms and seasoning ingredients. Bring to a quick boil. Add thickening, then pour over the prepared platter.

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