Gastronomixs

Braised abalone with shiitake mushroom

Braised abalone with shiitake mushroom Enlarge

This month's guest chef is Andrew Wong. He is the chef and owner of the Michelin starred A Wong restaurant in London. As a child, Andrew spent most of his time in the Chinese restaurant owned by his parents. But growing up in the restaurant business didn't inspire a passion for cooking in the young boy, and he went to study at Oxford and London School of Economics instead. When his father passed away several years later, Andrew returned home to help his mother run the restaurant. Here he started to notice the similarities between Chinese cuisine and culture which motivated him to learn more about cooking. That's when he decided to follow a chef's training programme. Andrew wanted to do something different than the other Chinese restaurants in London and believed that Chinese food did not have to be synonymous with quick and cheap. He decided to travel and found his inspiration in the various regions of China. He returned to London having gained new knowledge, cooking techniques, and experience. In 2012, he opened A Wong, named after his parents. Here he created unique dishes inspired by Chinese cuisine and was awarded a Michelin star for his efforts in 2017. Andrew opened a second restaurant, Kym's, at the end of 2018. In this Modern Chinese restaurant the focus is on the art of Chinese roasted meats and how to prepare it perfectly. Andrew shares two dishes with us from his book The Cookbook - Extraordinary dim sum, exceptional street food & unexpected Chinese dishes from Sichuan to Yunnan and one new recipe!

Creation by Andrew Wong, A Wong*, London, United Kingdom.
Photography by Tiago Ferraro.

Ingredients for 10 persons.

Ingredients

10

 

abalones

3

slices

ginger, paper thin

1

tbsp

oyster sauce

1

 

spring onion, finely chopped

50

ml

chicken stock

1

tsp

dark soy sauce

100

g

butter

1

tbsp

light soy sauce

10

 

dried shiitake mushrooms, rehydrated

1

stalk

gailan

As needed:

 

lemon juice

As needed:

 

salt and pepper

25

ml

sesame oil

As needed:

 

lemon juice

3

tbsp

tapioca maltodextrin

As needed:

 

edible viola flowers

Preparation method: braised abalone
  • Remove the abalone from the shell, gut it and cut off any viscera.
  • Scrape the top of the abalone to remove any residue or algae.
  • Rinse under cold water and put in a bowl with the ginger, spring onion, oyster sauce and the chicken stock then transfer to a steamer and steam for three hours along with the rehydrated shiitake.
  • Take out the abalone and rest it then sieve out any liquor left over from the steaming process and transfer to a pan.
  • Reduce until it becomes a glaze.
  • Slice the abalone into thin slices.
  • Then slice the shiitake mushroom by removing the stalk, before placing the mushroom back into the shell with the abalone.
  • Brush part of the liquor glaze on top.
  • Cook the butter to make a beurre noisette before adding the soy sauces.
  • Let the liquid cool.
  • Dribble a tablespoon over the abalone
Preparation method: sesame powder
  • Add the sesame oil and lemon juice to the maltodextrin and whisk continuously until it forms a powder. 
Preparation method: gailan
  • Blanche the gailan until al dente.
  • Season with salt, pepper and lemon juice and cut the stalk into millimeter disks.
Finishing and presentation
  • Cover a third of the abalone shell with the sesame powder.
  • Lay the gailan disks on top of the sesame powder.
  • Garnish with viola flowers.

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