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Stewed Abalone and Greens II

Fish and Seafood

Stewed Abalone and Greens II
½ pound dried abalone
1 cup chicken stock
½ piece dried tangerine peel, slivered
2 slices fresh ginger, smashed then slivered
2 Tablespoons Chinese rice wine
6 large lettuce or bok cai leaves sliced
1 teaspoon sesame oil
salt and pepper. to taste
1. Soak the dried abalone over night, then drain it and put it into a large clay pot, cover with water, and boil it for twenty minutes, turn off the heat source, cover the clay pot and let it sit overnight.
2. In the morning, take the abalone out of the clay pot, rinse it, and if the water is sandy, strain it through a very fine strainer, then slice it and return it to the pot.
3. Add the stock, peel, ginger, and the wine and boil until the sauce thickens, then the add the greens, stir for one minute, then remove them to a platter. Put the abalone slices on top, and the reduced sauce on top of that. Serve.

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