TRADITIONAL BRAISED
CAPE ABALONE WITH SUPERIOR OYSTER SAUCE
SHORT DESCRIPTION
The rich aromatic flavour of oyster sauce complements the unique flavour of dried Cape Abalone.
Serves 1
INGREDIENTS
1 dried I&J Cape Abalone
1 pak choi
For the broth
1 kg pork rib
1 soup chicken
3 g white peppercorn
500 g carrots
200 g onion
50 g fresh ginger
350 ml oyster sauce
5 000 ml water
Potato starch (to thicken broth)
METHOD
1.
Roughly chop carrots and onion; cut chicken into approximately eight pieces, chop ginger root into 3 pieces.
2.
Place all the ingredients except the abalone in a heavy-bottomed pot; add 5 litres of water, bring to a boil, then turn down the heat and add the dried abalone. Cover and simmer gently for 10 hours until the abalone is tender, topping up the water as necessary.
3.
Remove the abalone from the broth.
4.
Strain the abalone broth and thicken with potato starch until it becomes a glossy gravy.
5.
Arrange abalone and stream pak choi attractively on the plate.
6.
Pour over the abalone gravy.
