Braised Fish Maw in Abalone Sauce
Ingredients:
- Fish Maw: 200 grams
- Abalone Sauce: 100 ml
- Ginger: 3 slices
- Green Onions: 2 stalks
- Shaoxing Wine: 50 ml
- Chicken Stock: 500 ml
- Oyster Sauce: 1 tablespoon
- Light Soy Sauce: 1 tablespoon
- Sugar: 1 teaspoon
- Cornstarch: 1 tablespoon (mixed with 2 tablespoons water to form a slurry)
- Sesame Oil: 1 teaspoon
Instructions:
- Preparation:
- Soak the fish maw in water overnight until soft.
- Rinse the fish maw thoroughly and cut it into desired pieces.
- Blanching:
- In a pot, bring water to a boil and add ginger slices, green onions, and Shaoxing wine.
- Blanch the fish maw in the boiling water for 3-5 minutes. Drain and set aside.
- Braising:
- In a separate pot, heat the abalone sauce, chicken stock, oyster sauce, light soy sauce, and sugar. Stir well.
- Add the blanched fish maw to the pot and bring to a boil.
- Reduce the heat and let it simmer for 30-45 minutes, or until the fish maw is tender and has absorbed the flavors.
- Thickening the Sauce:
- Gradually add the cornstarch slurry to the pot while stirring continuously until the sauce thickens.
- Add a dash of sesame oil for extra fragrance.
- Serving:
- Transfer the braised fish maw to a serving dish and pour the thickened abalone sauce over it.
- Garnish with chopped green onions if desired.
- Serve hot.
