Scallion 3 stalks (julienned and separated the white and green part)
Garlic as appropriate
Chinese Cooking Wine ½ tbsp
Oil 2 tbsp
Chives Flower 500g
Swanson Clear Chicken Broth as appropriate
Oyster Sauce 1 tbsp
Sugar 1/3 tsp
Dark Soya Sauce ½ tsp
Abalone washed and scrubbed thoroughly and set aside.
Add abalone in a pot of cold water, bring to boil and blanch briefly. Take out, cool down in cold water again and set aside.
Remove abalone flesh from shell by using a short-bladed knife around the edge, then lightly slice just the bottom part of it in a grid pattern.
Heat a pan and grease with some oil, pan fry the green part of scallion to fragrant then set aside.
Heat a pan and grease with some oil, pan fry the scallion white, garlic. Add abalone, mix well with rice wine and seasoning over high heat. Thicken with cornstarch water then add green scallion back and sauteed to well mixed.
Chives flower washed and cut into thin strips, then blanched with appropriate amount of Swanson Clear Chicken Broth and plated, put abalone on top and serve.
Lightly slice just the bottom part of abalone in a grid pattern helps quicken flavour absorption.