Hong Kong-style abalone is a dish made of abalone and various seasonings. The abalone is typically cooked by steaming, and then served with a sauce made of soy sauce, rice wine, and chicken stock.
How To Cook Abalone Hong Kong Style
Hong Kong-style abalone is a Cantonese dish made of abalone and served in a black bean sauce. The dish is also called “black abalone”. Hong Kong-style abalone is usually made with fresh, live abalone. The abalone is cleaned and then simmered in a mixture of water, wine, and soy sauce. After the abalone is cooked, it is removed from the broth and then sautéed with garlic
– Abalone – Vegetable oil – Garlic – Ginger – Rice wine – Soy sauce – Sugar – Salt
- Drain and rinse
- Soak in salted water for 30 minutes
- Rinse the abalone in cold water
- In a saucepan, bring the abalone and enough water to cover to a boil reduce heat
– Abalone should be cooked Hong Kong style by poaching in a mixture of soy sauce, rice wine, and ginger. – The abalone will be tender and flavorful if cooked this way. – Some other ingredients that could be added to the poaching liquid include garlic, green onion, and chili pepper.
Frequently Asked Questions
How Long Does Abalone Take To Boil?
It takes about 10 minutes to boil an abalone.
Do I Need To Cook Canned Abalone?
No, you do not need to cook canned abalone.
How Do You Make Abalone Tender?
One can tenderize abalone by pounding it with a mallet or cutting it into thin strips and then simmering it in a seasoned broth.
Taking Everything Into Account
Hong Kong style abalone is cooked by stir frying the abalone with a mixture of soy sauce, sugar, and rice wine. The dish is finished off with a touch of sesame oil.