Braised abalone in oyster sauce

Rinse the abalone under cold water, pat dry, and trim any dark edges if needed.

Cut larger pieces into 1 cm slices and lightly score the surface with a fine crosshatch to tenderize.

In a bowl, combine chicken stock, oyster sauce, soy sauce, rice wine, sugar, and sesame oil.

In a small bowl, whisk the cornstarch into water to form a smooth slurry without lumps.

Slice the ginger thinly, peel the garlic, and finely chop it.

Heat the wok over medium-high heat with a little vegetable oil and add the ginger slices.

Add the chopped garlic and stir-fry briefly until fragrant, taking care not to brown it.

Arrange the abalone in a single layer and quickly sear both sides for about 1 minute to set.

Pour in the prepared sauce, cover with a lid, and simmer gently for 6-8 minutes until the meat is tender.

Increase the heat, stir in the cornstarch slurry, and cook, stirring constantly, for 1-2 minutes until the sauce thickens and becomes glossy.

Adjust salt to taste, add a pinch of white pepper, and, if desired, finish with a drop of sesame oil.

Plate the abalone with the sauce and garnish with spring onion greens.

Serve immediately, ideally with hot jasmine rice.