This is based on the recipe by Jeannette from Wok & Kin. The original recipe uses frozen abalone but we’ve switched it up to be based on our canned abalone.

Feeds: 3-4 people

Ingredients:

• Abagold Canned Abalone (Drained Weight: 213g)
• 30 g shiitake mushrooms (rehydrated)
• 2 cloves garlic (finely chopped)
• 4 g ginger (finely sliced)
• 3 tbsp oyster sauce
• 1 tsp Shaoxing rice wine 
• 2 tbsp cooking oil
• (or to taste)
• 1/2 tbsp sugar (or to taste)
• 200 ml chicken stock
• Splash of water (or to preference)
• Serve with rice

Method:

1. Pour the oil into a wok or saucepan on medium heat. Test to see if the oil is hot with a small bit of garlic or ginger and if it is, add the garlic and ginger in to cook for 30 seconds or until fragrant.
2. Turn the heat up to high and add the mushrooms in. Stir fry them for 2 minutes.
3. Pour in the oyster sauce and sugar, and mix all the ingredients for 2 minutes.
4. Then stir in the Shaoxing rice wine, chicken stock and abalone broth from Abagold’s Abalone Can for another 2 minutes.
5. If you want, add as much water as you wish, then give it a quick stir and bring to a boil.
6. When boiling, turn the heat down to low-medium and simmer for 1 hour.
7. In the meantime, slice the abalone from Abagold’s Abalone Can into thin slices. 
8. After the hour passes, add the sliced abalone and it’s ready to be served with rice of your choice.

Some tips:

You can use our smaller abalone cans if you’re catering to a smaller group of people, and just half the proportions mentioned above!