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Stewed Abalone and Greens I
Fish and Seafood
|Stewed Abalone and Greens I|
1/2 pound dried abalone
1 cup chicken stock
1/2 dried tangerine peel, soaked then slivered
2 slices fresh ginger, smashed and then slivered
2 Tablespoons Chinese rice wine
6 large lettuce leaves or bok cai leaves, sliced
1 teaspoon sesame oil
salt and pepper, to taste
1. Soak the dried abalone overnight, then drain and put it in a large clay pot, cover with water, and boil for twenty minutes. Then turn off the heat source, cover the pot, and let it sit over night.
2. In the morning, take the abalone out of the clay pot, rinse, and if the water is sandy, strain it through a very fine wire mesh strainer, slice it, then return it to the pot.
3. Add the stock, peel, ginger, and the wine, and boil until the sauce thickens. Then add the greens, stir for one minute, ten remove them to a platter. Put the abalone slices on top, and the reduced sauce on top of that, Then serve.