200ml to 300ml chicken stock/reserve mushroom water
Spinach
1 tsp light soy sauce
1 Tbsp oyster sauce
8g rock sugar
sesame oil, to taste
Cornstarch solution 1 tsp cornstarch mixed with 2 tbsp water
Method
Soak the shiitake mushrooms in hot water until softened. Remove mushroom stems, squeeze out the excess water and set aside. Reserve water from soaking mushrooms.
Use a deep pot, Add garlic and continue to stir fry for 30 seconds. Then add mushrooms. Stir to coat mushrooms with oil.
Add in the reserved mushroom water and chicken broth. Add light soy sauce, oyster sauce and rock sugar. Bring to a boil, then reduce to a simmer for 25 minutes. You can add more broth or hot water, a little at a time.
Add sesame oil to taste
Thicken the remaining sauce with cornstarch solution until it reaches a slightly thick.
Stir-fry the spinach with garlic, season with salt.
Arrange the spinach, abalone and mushrooms on a serving plate. Ladle sauce on top. Serve hot.
