| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Chicken broth |
| 5 |
tb |
Plus 1 tsp. peanut oil |
| 1 |
ts |
Salt |
| 1 |
lb |
Lettuce |
| 1 |
cn |
(1 lb.) abalone |
| 1 |
tb |
Rice wine |
| 3 |
tb |
Oyster sauce |
| 1/2 |
tb |
Soy sauce |
| 1/2 |
ts |
Sugar |
| 1 |
tb |
Cornstarch dispersed in 1 tbsp. cold water |
| 1 |
ts |
Sesame oil |
INSTRUCTIONS
Bring 1 cup of the chicken broth to a boil. Add 3 tablespoons of the peanut
oil and 1 teaspoon salt. Cut each lettuce leaf into two halves lengthwise.
Cook in the boiling broth for 10 seconds. Drain lettuce and place on a
platter. Discard cooking liquid. Remove abalone from can and slice in
1/4-inch round pieces. Boil in boiling water for 5 seconds; drain and set
aside. Heat 2 tablespoons peanut oil in frying pan. Pour in wine and add
remaining 1 cup chicken broth immediately. Bring to a boil; add oyster
sauce, soy sauce, and sugar. When it boils again, add abalone and
cornstarch-water mixture slowly, stirring constantly. When it thickens, add
1 teaspoon sesame oil and the remaining teaspoon of the peanut oil. Arrange
the abalone attractively over lettuce leaves. Pour the remaining sauce over
the top. Serve immediately.
Posted to KitMailbox Digest by ehgf@primenet.com (Ellen) on Jan 4, 1998
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