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chineseutama· 4 servings

Abalon Bras dengan Bihun

Braised Abalone with Vermicelli

Abalon Bras dengan Bihun
Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

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)

Instructions

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

Source: llm-generated