This is the best dish ever...maybe because of the expensive abalone...lol. Well, once in a while got to buy something good for yourself. :) The recipe only call for 3 fresh abalone (not dried). Due to the time for cooking abalone, it is best to cook 6 or more and put the left over in the freezer for later use.
6 Mid-size abalone (fresh or frozen)
2 1/2 lb King oyster mushrooms
15-20 Mid-size dried shiitake mushrooms
Handful of Black Fungus (large)
2 piece of dried scallops
1 Can chicken broth
12 cups water
2-3 pieces of garlic (flatten with knife)
4 slice of ginger
Seasoning for abalone w/ king oyster mushroom:
1 1/2 tbsp abalone bottle sauce (see pic)
1 tsp oyster sauce
1 tsp fish sauce
1/2 tsp dark soy sauce
1 tbsp cornstarch
1. Clean the abalone by using a knife to scrap of the black stuff. Boil a pot of water. Put the abalone in for 1-2 minutes. This will help clean the abalone some more. Take it out and rinse. Boil 6 cups of water, chicken broth and dried scallop. Add in the cleaned abalone and bring to boil. Turn the fire lower to medium high and simmer for 30 minutes to1 hr. Be surprise that your abalone will shrink 1/2 its size! Afterward transfer the abalone+soup to a crock pot and add in another 6 cups of water or more. Simmer on high for at least 6 hr until abalone is soft. Add in 1 tsp salt and a small piece of brown rock sugar after 2 hr of simmering. (Best to do his at night so the abalone will be ready the next day.) Add more water if the broth reduced tremendously.
2. Soak the shiitake mushrooms in warm water for 1 hr and boil it until soft, about 30 minutes or more. The longer the better. Drain away the water and rinse the mushrooms.
3. Soak the black fungus in warm water for 30 minutes and then bring it to boil for about 5 minutes or until fungus fully expanded. Drain and use some salt to rub in the fungus to wash it. Then rinse.
4. After preparing the abalone, shiitake, and fungus, it is now ready to cook. Slice the king oyster mushrooms sideway.
5. In a pot, heat 2 tbsp oil. Add in some of the garlic and stir until brown. Add in the shiitake mushrooms, fungus, and ginger. Now add in 2 cup of the abalone broth. Cover and cook for 10-15 minutes. Add more broth if needed to cover the mushrooms. Add in a pinch of salt, sugar, fishsuace, osyter sauce, and soy sauce for taste. Just a little of each and taste.
6. In another pan, heat some oil and garlic. Add in the sliced king oyster mushrooms. Stir fry briefly and add in 1 1/4 cup of abalone broth. Let it cook for one minute and add in seasoning. Now add in the 3 sliced abalone. Let it simmer a little. Taste, if too salty then add in some water or broth. In a bowl add in 1 tbsp cornstarch and 2 tbsp water. Stir this in the pan slowly to get the sauce thicken. Turn off the heat once the sauce is thicken. (If sauce is too thick, just add in a little water and continue to cook just a little. If not thick enough then add more starch mixture)
7. Now serve by putting the shiitake mushrooms and fungus on the plate first and then add on the king oyster mushrooms and abalone...plus the sauce of course. (When placing the shiitake mushroom, do not include their sauce.) Serve with white rice.