Last month was my husband's birthday and I made Rice Vermicelli (Mee Sua) Chicken Soup with Abalone for him. I opened a wrong can of Abalone by mistake. That can of abalone was one of 2 given by his boss during Chinese New Year this year. It has a few pieces of abalone in a can and of better quality; obviously.
I meant to keep it for next year's Chinese New Year to make Braised Abalone. Haiz ... I guess Chinese New Year came earlier for us.
I didn't use dried shitake mushroom here. I happen to see really nice and firm fresh shitake mushroom in the market. I used that instead.
Chinese New Year is not too far away. It's in January next year. You might want to try this for your Chinese New Year feast. :) I did another Braised Abalone a few years back. You might want o check that out to see which version you prefer.
- A can of Abalone, drained
- a few Broccoli florets
- 2-3 Fresh Shitake Mushroom, stem removed and cleaned
- 100ml Chicken Stock
- 2 tablespoon Abalone Sauce (I'm using Fortune brand)1/2 teaspoon Oyster Sauce
- a few drops Dark Soy Sauce for colour (optional)
- Cornflour Mixture as thickener
How to do it:
- Blanch broccoli in water with a little salt add.
- Drain and set aside.
- Combine chicken stock, abalone sauce and oyster sauce and bring to a simmer.
- Add in abalone and mushrooms
- Continue to simmer for 10 minutes.
- Add a few drops of dark soy sauce if you like.
- Thicken with cornflour mixture.
- Dish out and serve with broccoli.
If you prefer using dried shitake mushroom, double the ingredients for the sauce and braise the mushroom in this portion for an hour till mushroom softened and absorbed the flavours. After which, you can add some of the sauce used to braise the mushroom to the new batch of sauce to braise the mushroom.