Braised Abalone, Sea Cucumber And Mushroom With Seasonal Vegetable Recipe

If using dried abalone, dried sea cucumber and dried shiitake: rinse under cold water. Soak shiitake in warm water for 30–60 minutes until pliable; reserve soaking liquid (strain and set aside). For dried sea cucumber and abalone follow package rehydration instructions (often requires 24–48 hours with multiple water changes). If using pre- rehydrated or fresh abalone/sea cucumber, rinse and pat dry.

Trim shiitake stems and slice caps thickly. If using fresh oyster mushrooms, separate into bite-size pieces. Peel and thinly slice ginger; smash and roughly chop garlic; slice white parts of scallions into 4 cm pieces and reserve green tops for garnish.

Blanch baby bok choy (or chosen seasonal greens): bring a pot of salted water to a boil, blanch greens 30–45 seconds until bright green and tender-crisp, then transfer to ice water to stop cooking. Drain and set aside on a tray. Slice carrot into thin rounds or flower shapes for garnish and blanch 20 seconds if desired.

In a wide shallow pot or saucepan, heat 1 tbs neutral oil over medium-low heat. Add half the sliced ginger and half the scallion whites; sweat gently for 30–45 seconds to flavor the oil.

Add abalone and sea cucumber pieces to the pot in a single layer. Add Shaoxing wine and 400 ml of the chicken stock (or enough to come halfway up the pieces). Add 1 tbs light soy sauce, 1 tbs oyster sauce and a pinch of sugar. Bring to a gentle simmer, cover, and braise gently for 45–60 minutes (depending on size and prior rehydration) until both abalone and sea cucumber are tender when pierced with a knife. Check liquid level periodically and add more stock if necessary to keep them partially submerged.

After 30–40 minutes of braising, nestle shiitake and oyster mushrooms into the braising liquid so they cook and absorb flavor. Continue to braise until mushrooms are tender and abalone/sea cucumber are fully tender. Remove lid for the last 10 minutes to concentrate the sauce slightly.

Once proteins and mushrooms are tender, carefully transfer abalone, sea cucumber and mushrooms to a plate and tent with foil to keep warm. Keep the braising liquid in the pot.

Strain remaining braising liquid through a fine sieve into a clean saucepan, pressing to extract flavor (discard solids). Add remaining 400 ml chicken stock (if you used 400 ml earlier) or adjust total to about 600–700 ml of liquid in the pan to yield enough sauce. Bring to a gentle simmer over medium heat.

Season the sauce with remaining 2 tbs light soy sauce (if desired), remaining 1 tbs oyster sauce, 1 tsp sugar, white pepper, and optional 1/2 tsp chicken bouillon powder. Taste and adjust—sauce should be savory with a mild sweetness and balanced saltiness.

Mix cornstarch with 3 tbs cold water to make a smooth slurry. With the sauce simmering, whisk in the slurry a little at a time until sauce thickens to a glossy, spoon-coating consistency. Remove from heat and whisk in 1 tsp sesame oil for aroma.

Return abalone, sea cucumber and mushrooms to the sauce and warm for 1–2 minutes to coat. Gently spoon sauce over the pieces to glaze them.

Arrange blanched baby bok choy (or seasonal vegetables) on a warmed serving platter as a bed. Place abalone, sea cucumber and mushrooms attractively on top of the vegetables.

Ladle the glossy sauce around and lightly over the proteins (avoid drowning the greens). Garnish with reserved scallion greens, thin carrot slices and a sprinkle of toasted sesame seeds. Drizzle additional 1/2 tsp sesame oil if desired.

Serve immediately with steamed rice. Recommend portion: 6 pieces each of abalone and sea cucumber serves 4–6 people as part of a multi-course meal.