Shiitake mushrooms and abalone in brown gravy with bok choy

Ingredients:

• 80g very thick dried shiitake mushrooms (about 15 pcs.)
• 8 large or 12 medium frozen abalone, thawed and cleaned (about 900g)
• 1/4 cup vegetable oil
• 4 cloves garlic, crushed
• 3 slices of ginger, about 0.5 cm thick.
• 2 tbsp. l. shaoxing wine
• 5 tablespoons oyster sauce
• 2 tbsp. l. chicken broth powder
• 2 tablespoons light soy sauce
• 2 teaspoons of sugar
• 0.5 tsp dark soy sauce
• 3 medium Shanghai bok choy bunches (about 340g), halved lengthwise
• 2 tablespoons cornstarch
• 1/4 tsp. dark sesame oil

Preparation:

1. In a wok or saucepan, bring 6 cups of cold water to a boil over high heat. Add the dried shiitake mushrooms to plump them up. Place a small plate over the shiitake mushrooms to submerge them in the water and cover. Let sit for 30 minutes.
2. Meanwhile, sprinkle the abalone with 1 tablespoon of salt and massage until slightly softened. Rinse under cold water and remove any blackened areas. Rinse again until the water runs clear.
3. Remove the shiitake mushrooms from the liquid, then strain the liquid through a fine sieve into a large bowl and add enough cold water to make 6 cups; set aside. Trim the stems of the shiitake mushrooms with scissors and discard; set the mushrooms aside.
4. Heat 3 tablespoons vegetable oil in a wok or heavy-bottomed saucepan with a lid over medium-high heat. When the oil is hot and smoking, add the garlic and ginger. Cook, stirring constantly, until fragrant, about 30 seconds. Add the shiitake mushrooms and cook, stirring, until golden brown, about 2 minutes. Add the abalone and cook, stirring, until golden brown, another 2 minutes. Pour the wine around the perimeter of the pan. Continue cooking, stirring, until the pan appears dry, about 30 seconds.
5. Stir in the oyster sauce, chicken powder, light soy sauce, sugar, dark soy sauce, and 1/2 teaspoon salt and cook until the mixture begins to caramelize, about 2 minutes. Add the mushroom liquid, cover, bring to a gentle simmer, and reduce heat to low. Simmer, covered, adding warm water 1 cup at a time if the water level drops below the abalone, until the abalone is tender and the liquid has thickened like heavy cream, about 4 hours.
6. In a medium saucepan, bring water to a boil over high heat. Add 1 tablespoon salt and the remaining 1 tablespoon vegetable oil. Blanch the bok choy until slightly tender and bright green, about 3 minutes; drain. Arrange the bok choy around the edge of a large plate, forming a ring.
7. Mix cornstarch with 2 tablespoons of cold water to form a paste.
8. Once the abalone is tender, taste the sauce and adjust the salt to taste. Drizzle with the cornstarch slurry and cook until the sauce thickens and coats the shiitake, about 2 minutes. Add dark sesame oil. Spoon the shiitake and abalone into the bok choy ring, then drizzle with the brown sauce.
   
   Chef's advice:
   If the abalone is in a shell, scoop out the flesh with a spoon, similar to how you would separate the muscles from an oyster or clam. Remove and discard the gray pieces that look like small livers, as well as the long muscles.