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Luxurious braised abalone in a rich oyster sauce is a premium banquet delicacy. A high protein, fresh family celebration dish with elegant presentation.
Using a brush, thoroughly clean and rinse the abalones; remove the guts and slice the abalone bodies in a criss-cross pattern for tenderness.
Blanch baby bok choy for 1 minute in boiling water with a pinch of salt, then drain and set aside for final plating.
Heat 1 tbsp of oil in a large skillet over medium-high heat and carefully sear the abalones and shiitake mushrooms for 1 minute per side; remove and set aside.
In the same pan, add ginger and scallion, stir-fry until aromatic at medium heat, then add chicken stock, oyster sauce, soy sauce, Shaoxing wine, sugar, and white pepper. Bring to a gentle simmer.
Return the abalones and mushrooms to the pan, cover, and braise at low heat for 30 minutes, basting occasionally until abalone are tender.
Mix cornstarch with 2 tbsp water to make a slurry; stir into the sauce and simmer gently until the sauce thickens to a glossy finish.
Arrange bok choy around a serving platter, place abalone and mushrooms in the center, spoon sauce over, and drizzle with sesame oil right before serving.
