BLACK TRUFFLE BRAISED ABALONE
Serves 2 prep time 20 minutes cook time 1 hour 45 minutes chicken stock
• 1.5 litres water
• 300g chicken bones
• 300g pork hind leg
• 300g chicken feet
1.1 Bring the water to a boil. Scald the chicken bones, chicken feet and pork hind leg with hot water before adding them to the stock pot.
1.2 Boil the broth on medium heat for 30 minutes, then reduce to low and cook for another 45 minutes.
• 1-2 slices ginger
• 10g spring onions, chopped
• 250g chicken stock
• 2 pieces African five-head abalone
• 30g black truffle sauce
• salt
• oyster sauce
• dark soya sauce
• slurry (equal parts potato starch and water)
2.1 In a braising vessel (preferably a clay pot), stir fry the ginger and spring onions till fragrant.
2.2 Add in chicken stock and abalones. Braise on medium heat till reduced, around 20 minutes.
2.3 Add black truffle sauce. Season to taste with salt, oyster sauce and dark soya sauce.
2.4 Add slurry into braise. Adjust consistency as needed.
stir-fried egg white
• 50g scallops, sliced
• 2 tbsp fresh milk
• 2 tbsp slurry
• 160g egg whites
• 10g Jinhua ham, blitzed into powder
• 1 tsp white truffle oil
3.1 Blanch the scallops in boiling water briefly, 30 seconds to 1 minute.
3.2 Add fresh milk and slurry to egg white.
Mix well.
3.3 Heat up cooking oil in a wok for frying. Cook the egg whites on low temperature until they curdle. Set aside.
3.4 Rinse the wok, and then add a small amount of oil. Stir-fry Jinhua ham till fragrant. Add in the egg whites, scallops, and white truffle oil. Stir-fry briefly till combined.
3.5 To assemble, portion the egg whites into a mound on a plate. Add the abalone on top, and spoon the braising liquid over.