《家嘗便梵》原汁乾鮑

Fun With Fanny: Cooking with Korean Ingredients
    — Braised Korean Dried Abalone

《家嘗便梵》原汁乾鮑 Braised Korean Dried Abalone | Fun With Fanny: Cooking with Korean Ingredients

供 4 – 5 人份

Serves: 4 – 5

主要材料

  • 韓國乾鮑魚 5 個,放在清水浸兩天,把喙剪掉
  • 排骨半磅,斬成大塊段
  • 老雞半隻,大約磅半, 斬成大塊件
  • 薑,大約半寸長,切片
  • 蔥兩根,切段(兩三吋左右)
  • 雞湯或清水 5 杯,足夠蓋過煲中材料即可
  • 唐生菜 3 – 4 片

Ingredients

  • 5 dried abalones, soaked for two days, beak trimmed off
  • 1/2 lb. pork spareribs, separated into pieces
  • 1.5 lb or half a fowl, chopped into large pieces
  • 1/2 inch length of ginger, sliced
  • 2 scallions, roughly chopped about 2-3 inches long
  • 5 cups chicken stock or water, or enough to cover all the ingredients in the pot
  • 3 – 4 leaves of iceberg lettuce

獻汁成分

  • 紹酒 1 湯匙
  • 生抽 2 湯匙
  • 蠔油 1 湯匙
  • 白糖 1 茶匙
  • 粟粉 1 湯匙(加入 1/4 杯水作獻汁)

Sauce Ingredients

  • 1 tablespoon Shaoxing cooking wine
  • 2 tablespoons soy sauce
  • 1 tablespoon of oyster sauce
  • 1 teaspoon sugar
  • 1 tablespoon cornstarch, mixed into a slurry with 1/4 cup water

器皿工具

  • 瓦煲 1 個

Special Equipment

  • 1 clay pot

YouTube
 

《家嘗便梵》原汁乾鮑
嘉賓:著名的飲食顧問 陳鮑慧珊

Braised Korean Dried Abalone
Guest: Wendy Chan of Definity Marketing & consultant of aT Center, New York

烹煮步驟

  1. 把乾鮑魚放入冷水中浸泡兩天, 每 12 小時左右換水 ,至乾鮑魚軟化無硬心。 可以用手掐一下,鮑心有彈性即可。
  2. 用剪刀或小刀把鮑魚喙切去,備用。
  3. 把老雞和排骨放於開水中大火灼一分鐘,撈起。
  4. 把灼過的老雞和排骨放在瓦煲中底部,再把浸過的鮑魚置於上面,加入薑片和蔥段,注入雞湯至蓋過煲中材料,大火煲至湯沸。
  5. 湯沸後調至中細火燜 3-4 小時,定時查看,鮑魚必須浸在湯中。鮑魚酥軟後,即可關火。
  6. 把生菜灼過,上碟;再把煮熟的鮑魚置於菜上。
  7. 用篩子把瓦煲中的濃湯汁和湯料分開,湯料可棄掉,湯汁盛入另一煲中煮獻。
  8. 慢火把湯汁加熱,放進糖、生抽、蠔油、紹興料酒和生粉水埋獻,待獻汁濃度合意後關火。把獻汁澆在鮑魚上即完成,慢用!

Directions

  1. Place the abalone in a medium sized bowl and pour enough water to cover them. Place into the refrigerator and soak the abalones for 2 days keeping mind to replace the water with fresh water every 12 hours. The abalone are ready to use when the consistency is like rubber and gives back when squeezed with two fingers.
  2. Drain the abalones and trim the hard beak off with a pair of kitchen scissors or a paring knife when ready to use. Set aside.
  3. Place a pot of water on the stove and heat to a boil. Blanch the chicken and spare ribs for about a minute and drain.
  4. Place the clay pot on top of the stove. Line the bottom of the clay pot with the chicken and spare ribs and place the abalone on top of the bones, and then add the scallions, ginger, and chicken stock until it covers the abalone. Heat the clay pot until the liquid starts to boil.
  5. Turn the heat down to a simmer and cover with a lid. Simmer for a minimum of 3 hours. Be sure to check the liquid level making sure the abalones are always submerged. After three hours or when the abalone is tender, turn the heat off.
  6. Place another pot of water on the stove and heat to a boil. Blanch the lettuce and drain. Line a serving dish with the lettuce, and place the cooked abalone on top of the lettuce.
  7. Strain the leftover braising liquid in the clay pot through a fine sieve into another pot or a wok. Discard the solids.
  8. Heat the braising liquid over moderate heat. Add the sugar, soy sauce, oyster sauce, and shaoxing rice wine to taste. Add the cornstarch slurry until it thickens to a desired consistency. Spoon the hot sauce over the abalone and serve. Enjoy!

Youku 优酷
 

《家嘗便梵》原汁乾鮑
嘉賓:著名的飲食顧問 陳鮑慧珊

Braised Korean Dried Abalone
Guest: Wendy Chan of Definity Marketing & consultant of aT Center, New York

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