Braised Abalone, Shiitake and Greens

1. Remove the stems from the shiitake mushrooms and Chinese kale/ ‘kai lan’.

2. Heat up the cooking oil and sesame oil in a pot. Add chopped garlic into the pan, fry till the garlic turns brown.

3. Add light soya sauce, oyster sauce and water, and then bring the mixture to a boil.

4. Add the shiitake mushrooms, soaked black fungus, abalone and a pinch of pepper to the mixture. Next, simmer it for about 30 minutes

5. Mix the corn flour in the water to form a slurry. Once the sauce comes to a boil, lower the heat. Add the corn flour and water mixture to thicken.

6. Place the leaves of the kale on a heat-resistant tray, covered with a microwave-safe cling film.

7. Select ‘Steam’ mode of the oven (which comes in a default a setting of 100⁰C), heat the kale for about 10 minutes, or till they are cooked.

8. Place the kale, mushrooms, fungus and abalone on a plate and drizzle the sauce over. Garnish the dish with fried shallots.

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