Cantonese Abalone Braising

Place the dried abalone in a container of cold water and refrigerate for 3–5 days, changing the water twice daily so that the moisture penetrates evenly through the dense muscle rather than softening only the outer layers. The abalone is sufficiently reconstituted when it has swollen notably and yields slightly under gentle pressure.

Combine the superior stock, Jinhua or Yunnan ham, oyster sauce, and soy sauce in a heavy pot, then submerge the reconstituted abalone in the braising liquid. Bring the pot to a bare tremble — never a rolling boil — and maintain that gentle simmer throughout, because rapid boiling will seize the muscle and leave it tough and grainy in a way that no amount of further cooking can undo. This is where the dish lives or dies: braise for 6–12 hours, checking periodically that the liquid remains below a simmer.

When the abalone is tender throughout — it should offer no resistance to a thin skewer pressed into its thickest point — remove it from the pot and set aside. Strain the braising liquid and return it to a clean pan, discarding the ham and any solids so the glaze that follows is clean and uncluttered in both flavour and appearance.

Reduce the strained braising liquid over a moderate flame, stirring occasionally, until it thickens to a glossy, coating glaze — a moderate flame rather than high heat gives you control here, so the sauce does not catch and turn bitter before it reaches the right consistency. It should coat the back of a spoon and hold a clear line when a finger is drawn through it.

Braise the lettuce leaves briefly in a little of the reduced sauce until just wilted and glossy, so they carry the flavour of the braise rather than tasting raw against the abalone. Arrange the braised lettuce as a bed on the serving plate, set the abalone on top, drizzle the glaze generously over, and serve the remaining sauce alongside.