Succulent Braised Abalone with Rich Oyster Sauce

1. Soak the abalones

Place the 10 dried abalones and 4 cups of water in a sand clay pot or nonstick pot. Cover and bring to a boil, then reduce the heat and let it simmer for 30 minutes. Turn off the heat and let the abalones soak overnight in the pot. This long soak helps to tenderize the abalones, making them soft and ready to absorb flavors during cooking.

2. Prepare the abalones

The next day, drain the abalones and rinse them under cold water. Wash and dry the pot to remove any residue.

3. Simmer with meat

Layer the 1.5 pounds of pork spareribs, the rinsed abalones, 1 pound of chicken wings, and 1 pound of chicken legs in the same pot. Add enough water to cover the ingredients and mix in 2 teaspoons of salt. Bring the mixture to a boil, then cover and let it simmer for 4.5 hours. This slow simmering process allows the abalones to soak up the rich flavors from the meats, resulting in tender and flavorful abalones.

4. Reserve the abalones

After simmering, turn off the heat and carefully remove the abalones from the pot, setting them aside. Reserve about 1 cup of the remaining liquid for later use.

5. Prepare the braising pot

Wash and dry the pot again, then heat it over medium heat. Add 2 tablespoons of melted lard or peanut oil, followed by 1 tablespoon of Shaoxing wine and 3 tablespoons of oyster sauce. Return the abalones to the pot and add 1.5 cups of Superior Stock. Cover the pot, bring it to a boil, then reduce the heat and let it simmer for 20 minutes. This step ensures that the abalones are infused with the deep, rich flavors of the oyster sauce and wine.

6. Thicken the sauce

Raise the heat slightly and stir in the mixture of 2.5 tablespoons of tapioca starch and 2.5 tablespoons of water. Continue stirring until the sauce thickens, which should take about 5 minutes. This thickened sauce will coat the abalones beautifully, adding a luscious texture to the dish.

7. Serve

Place an abalone on each of the 10 heated individual dishes. Divide the rich, thickened sauce evenly among them, making sure each abalone is well-coated. Serve immediately, and enjoy the tender, flavorful abalones with a knife and fork, cutting tiny slices from around the edges and saving the center for the last bite.