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Braised Abalone with Mushrooms in a pot surrounded by a teapot, teacups with tea and a dish of mushrooms
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5 from 6 votes

Braised Abalone with Mushrooms (红烧鲍菇)

Cooked long and slow in a rich oyster sauce, our Braised Abalone with Mushrooms is the BEST way to celebrate any occasion with your family!
Prep Time20 mins
Cook Time5 hrs 10 mins
Mushroom Rehydrating Time20 mins
Total Time5 hrs 50 mins
Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: Asian, Cantonese, Chinese
Servings: 6
Calories: 435kcal
Author: Jeannette


  • 1 kg abalone
  • 100 g / 0.22 lb shiitake mushrooms (rehydrated)
  • 4 cloves garlic (finely chopped)
  • 10 g / 0.02 lb ginger (finely sliced)
  • 7 tbsp oyster sauce
  • 1 tbsp Shaoxing rice wine (or dry sherry)
  • 4 tbsp cooking oil
  • 2 tsp salt (or to taste)
  • 1 1/2 tbsp sugar (or to taste)
  • 1 tbsp chicken bouillon powder
  • 1 L / 4 1/4 US cup water (or to preference)


  • Pour the oil into a wok or saucepan on high heat. When hot, turn the heat to medium and add the garlic and ginger in to cook for 30 seconds or until fragrant.
  • Turn the heat back up to high and add the mushrooms in. Stir fry them for 2 minutes.
  • Add the abalone in and stir fry for another 2 minutes.
  • Pour in the oyster sauce, salt, sugar and chicken bouillon powder.
  • Mix and cook all the ingredients for 2 minutes, then stir in the Shaoxing rice wine.
  • Pour the water in, give it a quick stir and bring to a boil.
  • When boiling, turn the heat down to low-medium and simmer for 5 hours.


  • Use chicken stock as the liquid base. Not only will this complement the seafood flavor, but it will add a gentle sweetness to the dish.
  • Simmer for longer. The longer it cooks on low heat, the softer the abalone will become. If you're using fresh abalone, 1 hour will be enough.
  • Make sure all the ingredients are submerged in liquid the entire braising time. This will prevent drying out and keep everything moist and juicy. Add more water if needed.
  • You can get fresh abalone from the fish monger. Ask for them to clean and deshell each one for you, then give it a second clean at home (like how we did in our Buddha Jumps Over The Wall Soup).
  • For this recipe, we used frozen abalone from the fish market.


Calories: 435kcal | Carbohydrates: 26g | Protein: 34g | Fat: 21g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1559mg | Potassium: 77mg | Fiber: 1g | Sugar: 4g | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg