Abalone or what we called Bao Yu in Chinese, is considered a delicacy in Asian cuisine. Similar to shark fin , abalone is considered a luxury item, and is traditionally reserved for special occasions such as weddings and other celebrations. However, the availability of commercially farmed abalone has allowed more common consumption of this once rare delicacy. The flesh of abalones is widely considered to be a desirable food, and is consumed raw or cooked in a wide variety of dishes.
The abalone we purchased came in a can, already precooked. There are 2 pieces of abalones in the can and it costed us about $48.00/ can. The one we got is considered a medium-grade Australian abalone. The highest grade may cost double or more and come from Mexico.
Abalone has quite a chewy texture and some people may not like it for this reason (obviously not me!). You can use abalone not only in soup but also to stir fry with vegetable and other stuff. My mom likes to use abalone to make a soup and I can’t think of anything better than an abalone soup in a subzero temperature.
ABALONE SOUP (3-4 servings)
6 C of chicken stock
1 can of abalone (thinly sliced)
1/2 C of scallops – optional
2 stalks of spring onions
1. Bring the chicken stock to a boil. Add in the sliced abalone and scallops and cook for about 1 minute. The abalone is already precooked and the scallops do not take long to cook
2. Garnish with spring onion. Ready to serve