Abalone Fish Maw Soup

Ingredients:
1 piece of fish maw
1 can abalone
1 clove garlic, chopped
2 tbsp oil

Seasoning:
1 tsp ginger juice
1 tsp sesame oil
1 tsp chinese wine
1 tbsp oyster sauce
1 tbsp light soya sauce
5 tbsp chicken stock
1 tsp vetsin
a pinch of salt
a dash of pepper

Method:1. Soak fish maw in water. Wash and squeeze dry. Cut fish maw into rings and blanch in hot water for a few minutes. Drain.
2. Slice abalone into large slices, blanch in hot water and drain.
3. Heat 2 tbsp oil in a pan and fry the garlic till fragrant. Add chicken stock and seasoning. 4. When the mixture boils, add in fish maw and sliced abalone. Simmer for a few minutes and dish up

Braised Abalone with Chinese Cabbage

Ingredients :1 tbsp (15 ml) Vegetable Oil
1 tsp (5 ml) chopped fresh ginger
½ tsp (2.5 ml) chopped garlic
1 lb (450 g) mustard cabbage, cut into 2 inch (5 cm) lengths
1 tsp (5 ml) sugar
2 tsp (10 ml) dry sherry
½ cup (125 ml) reserved canned abalone liquid
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) Oyster sauce
1 tbsp (15 ml) cornstarch
¼ cup (60 ml) water
20 oz (560 g) can abalone, drained and thinly sliced (retain liquid)

Method :-
1. Heat oil. Add ginger, garlic and cabbage stems. Stir fry for 1 minute.
2. Add cabbage leaves, sugar, sherry and abalone liquid. Cook until cabbage is bright green.
3. Arrange cabbage on serving platter and keep warm.
4. Add sesame oil, oyster and soy sauces to pan. Combine cornstarch with water. Stir into boiling sauce.
5. Reduce heat and fold in abalone slices to heat through briefly. Extended cooking will toughen abalone.
6. Arrange slices over cabbage. Spoon sauce on top and serve.