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Abalone in Wine Sauce I

Fish and Seafood

Abalone in Wine Sauce I
1 cup chicken broth
1/2 head iceberg lettuce, shredded into one-quarter-inch strips
1/2 teaspoon coarse salt
1 Tablespoon sesame oil
2 Tablespoons vegetable oil
1 can abalone, drained and thin sliced
2 Tablespoons Chinese rice wine
1 Tablespoon oyster sauce
2 teaspoons thin soy sauce
1 Tablespoon cornstarch mixed with the same amount of cold water
1. Bring chicken broth to the boil, add the shredded lettuce, sesame oil, and salt and stir just until all the lettuce has been wet, then pour this into a strainer and allow to drain for ten minutes before spreading the lettuce on a large platter.
2. Heat oil, add the sliced abalone, rice wine, oyster sauce and the thin soy sauce and in half a minute, add the cornstarch and water mixture and bring to the boil. Stir well, then remove the abalone and place the slices nicely on the lettuce, pour the thicken sauce over them, and serve.

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