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Elegant banquet-style braised abalone with mushroom is a luxurious, protein-rich course. A fresh, healthy family celebration dish with premium umami flavor.
Clean the abalones thoroughly under cold running water; gently scrub the shells and remove any grit. Slice king oyster mushrooms into thick coins about 1/2-inch thick, keeping the texture.
Blanch baby bok choy in boiling water for 30 seconds until just tender and bright green. Drain and set aside to prevent overcooking and maintain crispness.
In a sauté pan, heat 1/2 cup of chicken stock over medium heat. Add scallions and ginger slices, then add the abalones. Simmer on low for 10 minutes to infuse aroma and tenderize without toughening.
Add mushrooms and remaining 1 cup chicken stock to the pan, increasing heat to medium-high. Stir in soy sauce, oyster sauce, Shaoxing wine, and sugar; gently braise for 8–10 minutes, allowing sauce to reduce by half.
Mix cornstarch with 2 tbsp water to make a slurry. Gradually add to the simmering pan, stirring until the sauce thickens glossy and coats the mushrooms and abalones evenly. Finish with sesame oil before turning off the heat.
Arrange the baby bok choy around the serving platter. Carefully plate the abalones and mushrooms, spoon sauce over, and serve immediately for ideal temperature and texture.
