chineseutama· 4 porsi

Abalon Bras dengan Bihun

Name: Abalon Bras dengan Bihun
Cuisine: chinese
Ingredients: 4 pieces dried abalone (about 30g each), rehydrated 24 hours; 100g dried vermicelli (mung bean), soaked 30 minutes; 15g dried shiitake mushrooms, rehydrated and sliced; 30g dried scallops, rehydrated and shredded; 3 slices ginger (5mm thick); 2 scallions, cut into 5cm lengths; 2 tbsp Shaoxing wine; 3 tbsp premium light soy sauce; 1 tbsp dark soy sauce; 1 tbsp oyster sauce; 1 tsp sugar; 500ml superior chicken stock; 2 tbsp vegetable oil; 1 tsp cornstarch slurry (1 tsp cornstarch + 2 tsp water)

Braised Abalone with Vermicelli

Bahan

4 pieces dried abalone (about 30g each), rehydrated 24 hours
100g dried vermicelli (mung bean), soaked 30 minutes
15g dried shiitake mushrooms, rehydrated and sliced
30g dried scallops, rehydrated and shredded
3 slices ginger (5mm thick)
2 scallions, cut into 5cm lengths
2 tbsp Shaoxing wine
3 tbsp premium light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tsp sugar
500ml superior chicken stock
2 tbsp vegetable oil
1 tsp cornstarch slurry (1 tsp cornstarch + 2 tsp water)

Cara Membuat

1Blanch rehydrated abalone in boiling water 2 minutes; drain and set aside.
2Heat oil in clay pot over medium heat; fry ginger and scallion until fragrant, 30 seconds.
3Add shiitake and dried scallops; stir-fry 1 minute until aromatic.
4Pour in Shaoxing wine around wok edge; add chicken stock, light soy, dark soy, oyster sauce, and sugar. Bring to boil.
5Nest soaked vermicelli in pot; place abalone on top. Cover and simmer low heat 25 minutes.
6Uncover; drizzle cornstarch slurry around edges to thicken sauce slightly.
7Rest covered 5 minutes off heat for vermicelli to absorb sauce fully.
8Garnish with additional scallion if desired; serve directly from clay pot.

Sumber: llm-generated