Golden Chef Australian Premium Wild Abalone with 4 Treasures

Serving 4 pax
Preparation Time 20 mins
Skill Easy

1 can Golden Chef Australian Premium Wild Abalone
1 pc Yellow capsicum
1 pc Red capsicum
5 pcs Dried chinese mushroom
2 Kai Lan stem

1 tbsp Golden Chef Abalone Sauce
1/2 tbsp Golden Chef Sesame oil
1/2 tbsp Golden Chef Premium Light Soya Sauce
2 tsp Golden Chef Premium Dark Soya Sauce
1 tsp Sugar
1 tbsp Chinese wine
1 tsp White pepper powder
120ml Chicken stock
2 tbsp Potato starch

  1. Boil the mushrooms with a little salt and sugar to give it taste, until the mushroom is soft. Drain and squeeze out as much water as possible. Cut the cooked mushroom in half at a 45 degree angle.
  2. Arrange the sliced abalone, mushroom and vegetables alternately on a plate, or in any design you wish.
  3. Steam the ingredients in a steamer for 15 minutes.
  4. Boil the stock mixture in a small pot. Lower the heat when the stock boils and add potato starch to thicken the sauce. Turn off the heat.
  5. Remove the steamed ingredients from steamer and pour thickened stock over them. Ready to serve!


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