Use chicken stock as the liquid base. Not only will this complement the seafood flavor, but it will add a gentle sweetness to the dish.

Simmer for longer. The longer it cooks on low heat, the softer the abalone will become. If you're using fresh abalone, 1 hour will be enough.

Make sure all the ingredients are submerged in liquid the entire braising time. This will prevent drying out and keep everything moist and juicy. Add more water if needed.

You can get fresh abalone from the fish monger. Ask for them to clean and deshell each one for you, then give it a second clean at home (like how we did in our Buddha Jumps Over The Wall Soup).

For this recipe, we used frozen abalone from the fish market.


  • 1 kg abalone
  • 100 g / 0.22 lb shiitake mushrooms (rehydrated)
  • 4 cloves garlic (finely chopped)
  • 10 g / 0.02 lb ginger (finely sliced)
  • 7 tbsp oyster sauce
  • 1 tbsp Shaoxing rice wine (or dry sherry)
  • 4 tbsp cooking oil
  • 2 tsp salt (or to taste)
  • 1 1/2 tbsp sugar (or to taste)
  • 1 tbsp chicken bouillon powder
  • 1 L / 4 1/4 US cup water (or to preference)