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.
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.
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.
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.
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.
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.
Strain the leftover braising liquid in the clay pot through a fine sieve into another pot or a wok. Discard the solids.
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!
