The abalone is a marine mollusk belonging to the same family as clams, snails and squid. It is considered a delicacy in Oriental cuisine. Available in fresh, dried and canned form, the abalone has a silky, chewy texture. Dried abalone is more intense in flavor than the fresh variety, but requires a longer preparation time. You should rehydrate it first for a whole day before slow-cooking it to soften the tough flesh and release its full flavor.
Things You'll Need
Fill a bowl with water. Place the dried abalone in it. Let it soak for 12 hours to rehydrate. Change the water at regular intervals, replacing it every six hours.
Clean the rehydrated abalone under running water. Use a toothpick to remove any dirt attached to its tentacles. Place the cleaned abalone in a bowl filled with water. Set it in the refrigerator to soak for another 12 hours.
Fill a slow-cooker with water or chicken stock if you’d like to enhance its flavor. Add the abalone. Ensure that the abalone is submerged in the water. You can also slow-cook other ingredients such as chicken or pork along with the abalone if you like.
Cook the abalone for around 6 to 12 hours, or until done. It should be smooth to the touch and have a chewy texture.
Tips & Warnings
- You can also check the abalone for doneness by slicing it with a knife. The abalone should stick to the knife when sliced.
- If you like, you can cook the abalone with seasonings such as oyster sauce, soy sauce, chopped ginger, garlic, salt and pepper.
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