China · Chinese

Abalone braised with zhenzhu greens

Canned or fresh abalone braised with zhenzhu greens (Artemisia lactiflora young leaves). A seafood-and-greens banquet pairing. Public reference · home adaptation, not a historical original.

27 minutes · 4 servings · Moderate

Abalone braised with zhenzhu greens

Public reference · Home adaptation Yangzhou huafang lu lists “abalone with zhenzhu green” as part of the Manchu–Han feast. Zhenzhu greens grow across the lower Yangtze and western Anhui. The traditional version uses rich stock; this adaptation uses unsalted chicken broth to stay realistic at home. “Zhenzhu cai” refers to young leaves of Artemisia lactiflora (菊科白苞蒿); if unavailable, baby spinach or choy sum can stand in. Seasoning, slurry and abalone cooking time are editorial. Contains shellfish (abalone); rice wine contains alcohol. Avoid for seafood allergy. 百度百科：珍珠鲍鱼 — Abalone pairing logic in the Manchu–Han banquet context; this version swaps the “pearl” component from quail eggs to zhenzhu greens. https://baike.baidu.com/item/%E7%8F%8D%E7%8F%A0%E9%B2%8D%E9%B1%BC/1621798 中国农业期刊集群网：角菜别名珍珠菜的栽培 — Zhenzhu cai (Artemisia lactiflora) is a leafy菊科 vegetable with high potassium and low sodium. https://caas.agrijournal.com.cn/article/detail/4558AE8D-8BE9-4E18-9194-55E37D1F2D5A FoodSafety.gov: Safe Minimum Internal Temperature — ≥63°C centre temperature for shellfish. https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures AI-generated illustration; not kitchen-tested.

Ingredients

  • ready-to-eat abalone (canned or pre-cooked fresh)200 g
  • zhenzhu greens (Artemisia lactiflora young leaves)200 g
  • ginger8 g
  • scallion, white part only10 g
  • unsalted chicken stock300 ml
  • Shaoxing rice wine10 ml
  • cornstarch6 g
  • neutral cooking oil15 ml
  • salt1 g

Directions

  1. 1

    Open the canned or pouch abalone, slice thinly; reserve any canning liquid for other uses. Pick young zhenzhu leaves and drain. Slice the ginger.

  2. 2

    Heat oil in a pan, gently fry ginger and scallion whites, add rice wine and let it sizzle briefly.

  3. 3

    Pour in the stock and bring to a gentle boil, add abalone slices and simmer about 3 minutes to heat through.

  4. 4

    Add zhenzhu leaves and toss quickly for about 1 minute until wilted but still bright green, then season with salt.

  5. 5

    Mix cornstarch with water, drizzle in to thicken lightly, then plate and serve hot.

Source: WorldBite · public-reference adaptation · Source-attributed editorial adaptation; AI illustration; not an authenticated original recipe.