Entree: Hong Kong – Northern Culinary Region – 紅燒鮑魚 ➤ hung4 siu1 baau1 jyu4 (Whole abalones slowly braised in a savory, glossy oyster-soy sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Total 1 hr 10 min

Ingredients

- 6 fresh abalones, approx. 3 oz (85 g) each, cleaned and trimmed
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) Shaoxing wine
- 2 cups (480 ml) low-sodium chicken stock
- 3 tbsp (45 ml) premium oyster sauce
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tbsp (15 g) rock sugar or granulated sugar
- 1-inch (2.5 cm) piece fresh ginger, thinly sliced
- 3 cloves garlic, smashed and thinly sliced
- 2 stalks scallion, white and green parts separated, cut into 2-inch (5 cm) lengths
- 1 tsp (5 ml) sesame oil
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- 8 oz (225 g) baby bok choy or choy sum, blanched, for serving (optional)
- 1 tbsp (15 ml) light cooking soy sauce for vegetables (optional)

Instructions

1. Clean abalones thoroughly: remove guts, peel off any dark membrane, rinse under cold water, and pat dry. Using the back of a knife or small mallet, gently tenderize each abalone with light, even strokes to loosen muscle fibers without tearing; set aside.
2. Heat vegetable oil in a wide, heavy-bottomed skillet or shallow casserole over medium-high heat. Sear abalones 1–2 minutes per side until lightly golden. Remove and set aside.
3. Reduce heat to medium, add ginger, garlic, and the white parts of scallion; sauté until fragrant (about 30 seconds). Deglaze with Shaoxing wine, scraping up browned bits.
4. Return abalones to the pan in a single layer. Add chicken stock, oyster sauce, light soy, dark soy, and sugar. Bring to a gentle simmer, cover, and braise over low heat for 30–45 minutes, turning abalones once halfway through, until abalones are tender when pierced with a fork.
5. Remove abalones to a warm serving dish and keep warm. Increase heat under the pan, skim any foam, then stir in sesame oil. Thicken the braising liquid by stirring in cornstarch slurry a little at a time until the sauce is glossy and coats the back of a spoon.
6. Blanch baby bok choy or choy sum until bright green, drain and dress with a little light soy sauce; arrange around abalones.
7. Spoon the glossy sauce over the abalones and scallions, garnish with the green parts of the scallion, and serve immediately with steamed rice.