Braised Abalone with Sea Cucumber Recipe | rasamalaysia.com
In the meantime, soak the sea cucumbers overnight in a clean pot that is completely free of oil. The next day, bring a big pot of water to boil. Turn the heat off and put the sea cucumbers in. Cover the pot and let stand for a few hours until the water is cool. Repeat this process for 3-4 times until the sea cucumbers are relatively soft. At this point, clean each sea cucumber by following the steps here: picture 1, picture 2, picture 3, picture 4.
When you're ready to cook, use a smaller stock pot and add about 3-4 cups of the Supreme Chicken Stock, abalone, sea cucumbers, and scallops and bring to boil. Turn down to low heat and let simmer for 10 to 12 hours until the abalone become tender/soft (not rubbery) and absorb the essence and flavor of the stock. To check for doneness, use a chopstick to poke through to get a feel. As the sea cucumbers cook faster than the abalone, check the texture of the sea cucumbers often. As soon as the sea cucumbers become soft and jiggly, remove from the pot and set aside. Add them back and reheat right before serving. DO NOT overcook the sea cucumbers as they will dissolve into gel-like texture.
To save some cooking time, you might slice the abalone into slices before cooking. If you do so, make sure you cut the sea cucumbers into bigger pieces so they cook at a similar rate as the abalone slices.
You can keep the remaining Supreme Chicken Stock in the fridge for a week or so. It's great for a variety of Chinese recipes such as stir-fries that calls for water, soups, noodle soup, stews, etc.