Broccoli and Oyster Sauce Braised Abalone

Why people make this dish

Abalone has long been prized in Cantonese cooking not only for its rich, oceanic flavour but also for its reputation as a nourishing ingredient. Paired with the bright crunch of broccoli and a savoury oyster sauce glaze, this dish turns a special ingredient into something very approachable at the family table. Nourilo likes to keep it simple: cook the abalone low and slow first, then dress it with a glossy sauce and seasonal greens.

Method

1. If using dried abalone, soak overnight until fully rehydrated and softened. If using fresh or frozen, thaw and clean well.
2. Pre-cook the abalone: place in a pot with enough water to cover, add ginger and spring onion, and simmer gently for at least 1–2 hours (or overnight on very low heat) until tender. Drain and set aside.
3. Blanch the broccoli or choy sum briefly in boiling salted water until just bright green and tender-crisp. Drain and arrange on a serving plate.
4. In a small pan or wok, heat a little oil and add a splash of the abalone cooking liquid (or light stock). Stir in the oyster sauce and bring to a gentle simmer.
5. Add the cornstarch slurry and stir until the sauce thickens into a glossy glaze.
6. Place the abalone pieces over the greens and spoon the sauce over everything. Finish with a few drops of sesame oil and serve immediately.

Nourilo’s Tips

Cooking the abalone the night before and letting it rest in its own broth is the key step — it allows the meat to become truly tender and absorb the cooking flavours. The next day you simply need to make the quick oyster sauce glaze and assemble the dish. Dried abalone from Vietnam tends to soften more easily during cooking; Philippine-origin dried abalone can remain tough no matter how long you cook it, and this is usually reflected in the price. Fresh or Australian frozen abalone are excellent for soups and braises. For a simpler weeknight version, canned abalone works fine — just heat through gently rather than re-cooking.