Braised black mushrooms kai lan and abalone

Ingredients (serves 4 to 6):
1 can Golden Chef Australian Premium Wild Abalone
6 dried mushrooms
6 stalks kai lan
1 tbsp FairPrice oyster sauce
1 tbsp FairPrice canola oil
1/2 tsp FairPrice sugar
1/4 tsp FairPrice fine salt
1 tsp cornstarch
3 tbsp plain water
1/2 cup chicken stock

Method:
1. Soak the mushrooms in hot water for 10 minutes. Remove and rinse them under running water.
2. Separate the mushroom caps from the stems and discard the stems.
3. In a small saucepan, mix the canola oil, oyster sauce and chicken stock and add the mushrooms. Cook over a low flame for 30 minutes. Set aside.
4. In another pot, bring 2 cups of water to a boil.
5. Wash the kai lan and place in the boiling water for a minute. Remove and arrange on a serving plate.
6. Remove the abalone from the can, reserving some of the liquid. Slice the abalone thinly.
7. In a saucepan, place 1/2 cup of the mushroom stock, the mushrooms, a tablespoon of the abalone liquid and the sliced abalone and bring to a quick boil.
8. In a small bowl, mix the cornstarch with 3 tbsp water to form a smooth paste and add to the mushrooms and abalone stock. Stir till the stock thickens and pour onto the serving platter with the kai lan. Serve hot.

Tips:
Recipe uses Golden Chef Premium Wild Abalone available at all FairPrice supermarkets.

Recipe source: Today newspaper (22 Jan 2009)