Braised Australian Baby Abalone in Red Yeast Sauce

Name: Braised Australian Baby Abalone in Red Yeast Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Chinese New Year
Ingredients: 1 can Baby Abalone; 12 Cooked Quail Eggs; 1 packet Roasted Chestnut; 1 Ginger; 2 cloves Garlic; 2 Shallot; 2 Tbsp Red Yeast Paste; 100 ml Chicken Stock; 1 Spring Onion; 1 stalk Coriander Leaves; Cornstarch; 100 ml Rice Wine; 2 Tbsp Cooking Oil; 2 Tbsp Light Soya Sauce; 1 Tbsp Sugar

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Level

moderate

Cooking

30 min

Preparation

15 min

Ingredients

Servings

Baby Abalone	1 can
Cooked Quail Eggs	12
Roasted Chestnut	1 packet
Ginger sliced	1
Garlic sliced	2 cloves
Shallot sliced	2
Red Yeast Paste	2 tbsp
Chicken Stock	100 ml
Spring Onion sliced	1
Coriander Leaves for garnish	1 stalk
Cornstarch for thickening (optional)
Rice Wine	100 ml
Cooking Oil	2 tbsp
Light Soya Sauce	2 tbsp
Sugar	1 tbsp

How to cook

Prepare abalone

Boil baby abalone in the can for 15 minutes.
Set aside to cool before opening. Drain well.

Start cooking

Fry ginger in hot oil over a slow fire till lightly brown.
Remove ginger and fry the quail eggs.
Removed the eggs and strain the oil from the wok.
In the same wok, add shallots, garlic and red yeast paste, and fry till fragrant.
Add in rice wine to deglaze the wok, add chicken stock and all other ingredients (except abalone) and quick fry in high heat.
Add baby abalone and toss well. Thicken with cornstarch.
Garnish with spring onions and coriander leaves. Ready to serve.