Stewed Abalone with Zhu Sheng and Cabbage Recipes

Ingredients :

1 can canned abalone

2 fresh chicken legs

150g pork ribs

2 slices Jinhua ham

8 strips fresh Zhu Sheng

600g Shanghai white cabbage

3 slices ginger

Seasoning

1/2 tsp oyster sauce

1 tsp dark soy sauce

1/2 tsp sugar

Thickening glaze

1 tsp cornflour

3 tbsp water

1. Wash and scaled chicken legs and pork ribs.
2. Put abalone into a stewing pot.
3. Put in chicken legs, pork ribs, Jinhua ham and ginger.
4. Add 1 cup of boiling water.
5. Steam over water for 1 hour in medium heat.
6. Take out the abalone.
7. Reserve the soup for later use.
8. Soak Zhu Sheng in water until soft.
9. Cut off the root and cut them into short sections.
10. Scald.
11. Discard the old leaves of the white cabbages.
12. Cut into the halves.
13. Wash and blanch.
14. Arrange on a plate.
15. Keep warm.
16. Bring abalone soup (from step 2) to the boil.
17. Add seasoning.
18. Cut abalone into wedges and put it back into the sauce.
19. Cook over low heat for 10 minutes.
20. Stir in thickening glaze and bring to the boil.
21. Add Zhu Sheng and cook for a while.
22. Arrange the abalone over the bed of white cabbage on a serving plate.
23. Pour the sauce over.
24. Serve.

Cook over low heat in a thick flavorful sauce to make it taste rich and smooth. Do not overcook as it tends to get very tough.

Serves 4 - 6

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