TRADITIONAL STYLE DRIED ABALONE RECIPE

Ingredients 

• Dried abalone

• Chicken 

• Pork ribs

• Chicken feet 

• Pork skin 

• Oil 

• Brandy

• Chinese maltose

• Stock 

• Dark soy sauce

Method 

1. Soak the dried abalone in distilled water between 4 and 7 days depending on size.  Change the water daily whilst keeping the abalone refrigerated. 

2. Use a pair of scissors to remove the mouth area of the abalone. Wash the abalone with water. 

3. To soften the texture of the abalone, use the soaking water from step one and boil the abalone for 30 to 60 minutes, depending on size. Allow it to cool down to room temperature, for 12 hours. 

4. Cut the chicken, pork ribs, chicken feet and pork skin  into 10cm pieces. Boil the ingredients to remove any contamination. Use paper towel to dry before deep frying until golden brown.

5. Begin by placing the bamboo sheet/mat inside the Chinese style clay pot to prevent sticking. Then place half of the previously prepared mixture into the pot. Follow by transferring the boiled abalone and lastly place the remaining mixture on top. Put the boiled water from step 3 into the pot and add more water until the final layer is submerged. 

6. Braise for 2 days continuously, 10 hours each day with a total of 20 hours. Add oyster sauce in the last 5 hours of braising. 

7. Remove the mixture, abalone and bamboo sheet from the pot. To make the sauce in a separate pot lightly frey the oil, brandy, Chinese maltose, stock and dark soy sauce. Mix the sauce with abalone to serve.