Taken from The Address volume #79 September-October 2011
- 1 pc Abalone (2-head)
- 1 pc Japanese mushroom
- 1k Old chicken
- 100 gm Winter melon
- 80 gm Superior stock
- 50 gm Chicken powder
- 50 gm Oyster sauce
- 50 gm Potato starch
Method:
1. Braise abalone slowly with old chicken for four hours
2. Separately braise Japanese mushroom for one hour. Steam winter melon until soft
3. Cook superior stock, chicken powder, oyster sauce and potato starch to make sauce and seasoning
4. Arrange the abalone, winter melon and Japanese mushroom on a plate. Dress with sauce and seasoning
Note: Recipe courtesy of Tai Thong Restaurant
Savoury abalone is perfectly paired with winter melon and mushroom
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