903. BRAISED ABALONE in OYSTER SAUCE with BACON and BROCCOLI

250 grams canned abalone
50 grams bacon
2 heads broccoli
½ cup cooking oil

Stock:
250 grams retained abalone juice
2 tablespoons Chinese wine
1 stock scallions
1 slice ginger
½ cup water

Seasoning:
25 grams oyster sauce
1 teaspoon rice wine
1/4 teaspoon salt
1 teaspoon sugar

1 teaspoon corn starch

Drain canned abalone and separate abalone juice. Cut abalone in to thin slices. Prepare stock. Add abalone in to stock for 15 minutes under low heat. Remove abalone and drain; retain stock and add 1 cup of water to stock. Cut bacon in to bits. Fry in cooking oil until crispy. Drain and set aside. Bring a pot of water to a boil, about 1 litter. Add 1 pinch of salt. Add broccoli to boiling water for about 60 seconds, cool and drain. Using a large bowl, arrange abalone on the sides of the bowl. Place broccoli green side down over the abalone until bowl is full and packed. Prepare seasoning by mixing all of them together, Heat wok and add seasoning and half cup of stock. Bring to a boil. Dilute corn starch with some stock and add to seasoning until thick. Place a large plate over the abalone-broccoli bowl face down. Turn them over so that the bowl will release its shape on to the place. Pour seasoning over the broccoli. Sprinkle bacon bits over the preparation as garnish.


courtesy of: Tasek.net (Recipe): the making of good food