Ingredients
- 1 palm size canned abalone (you can also use a can with multiple pieces of abalone)
- 10 pieces of small, dried scallops
- 1 bulb of garlic with skin intact
- 1 litre of water
- 0.5 can of abalone brine
- 1 tablespoon of oyster sauce
- 1 tablespoon of premium dark soya sauce
- 220g of Chinese spinach
- Some corn starch solution
Method
- Place the abalone, scallops, garlic, water, abalone brine and sauces in pressure cooker
- Cook for 1hr 30mins. It can be cooked for longer. This was help soften it and incorporate the flavours into the abalone
- Remove abalone
- Blanch spinach in separate pot of boiling water with half teaspoon of salt and a little oil
- Place abalone stock into a pot, remove garlic, bring to boil and slowly add corn starch
- Plate up spinach, abalone on top of spinach and sauce over the dish.