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
- 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.
- 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.
- 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.
