Ingredients
100 g large abalone in shell, ham, bamboo shoot slices, baby bok choy, shiitake mushrooms, and stock, all to taste.
Seasonings
Salt, MSG, oil, scallion, and ginger, each to taste.
Instructions
1. Cut the ham, bamboo shoots, bok choy hearts, and shiitake mushrooms into small diamond-shaped slices, then blanch them and set aside. Clean the large abalone, remove the shells and blanch them, then score a crisscross pattern on the top side of the abalone meat. Place the abalone in a soup bowl with clear broth, scallions, and ginger, and steam until tender. Arrange the abalone shells on a serving plate.
2. Heat broth in a wok, add the abalone and seasonings, and simmer until fully flavored. Thicken with a cornstarch slurry to create a rich, glossy sauce, then drizzle with a finishing oil. Arrange the abalone back in their original shells, spoon the sauce over them, and serve. This dish is savory and mellow, with tender, soft abalone.