Recipe: Cheong Liew’s Braised Abalone with Goose Web and Sea Cucumber

Recipe: Cheong Liew’s Braised Abalone with Goose Web and Sea Cucumber

Ingredients (4 servings):

Pre-cooking the abalone (A):

  • 4 pieces Pure Australian Frozen Green lip abalone
  • 2 tablespoons light soy sauce
  • 2 tablespoons sake
  • 1-tablespoon rice bran oil
  • 80ml mineral water

Pre-cooking the goose web (B):

  • 1 litter rich chicken stock
  • 500gm goose web
  • 200gm pork spare rib
  • ½ boiler chicken (for stock – you can use chicken bones instead)
  • 40gm ham bones
  • 30gm fresh ginger, deep-fried until fragrant
  • 40gm chopped shallots, deep-fried until fragrant
  • 1 bay leaf
  • 1 piece dried orange peel
  • 1 pods star anise
  • 1 teaspoon white peppercorns
  • 1 tablespoon oyster sauce
  • 10gm rock sugar
  • Rice bran oil for deep-frying

Preparing the dish:

  • 100gm pre-cooked sea cucumber (from an Asian grocer), cut into 1cm thick pieces
  • 1 bunch chrysanthemum greens, washed thoroughly
  • 1 tablespoon rice bran oil
  • 4 pieces of pre-cooked abalone
  • 200ml goose web cooking liquid
  • 100ml abalone cooking liquid
  • 1.5 tablespoons oyster sauce
  • 1 tablespoon light soy sauce
  • 0.5 teaspoons dark soy sauce
  • 0.5 teaspoons sesame oil
  • 1 pinch white pepper
  • 1 tablespoon tapioca starch
  • 125ml water (for tapioca starch solution)


  • 2 stalks spring onion whites, cut into curls
  • 4 small young celery leaves, crispy fried
  • 1/4 medium size carrot, Julianned and crispy fried
  • 1 bunch of baby leek, washed


Pre-cook abalone:

  • Clean the abalone; place all the ingredients (A) inside a food quality heart proof plastic (Sous-vive) bag and seal. Bring a deep pot of water to a boil and place the bag in (Alternatively, you can use a Sous-vide bath or a slow cooker).
  • Cook over medium heat for 4-5 hours at 85-90 degrees, regularly checking the water level to ensure the abalone stays below.

Pre-cook goose web:

  • Scald the goose web in boiling water for a couple of seconds, submerge in cold water, and remove the outer skin, scales, and nails. Pat dry thoroughly.
  • Deep fry the goose web in the rice bran oil for a couple of minutes on medium heat, and set aside.
  • Blanch the spare rib, ham bones, and boiler chicken. Drain and place them in a large pot with a bamboo mat on the bottom.
  • Add the rich chicken stock, goose web, the rest of the ingredients (B) into the pot. Bring to a boil and cook over low heat for 2 hours. Adding extra water when necessaryRemove the pot from heat and set aside for 45 minutes with the lid on.
  • Strain the cooking liquid and reserve for the sauce. Remove the goose web from the pot and put back into the strained cooking liquid.

Prepare the dish:

  • Lightly heat the rice bran oil in a saucepan. Add the goose web cooking liquid, abalone cooking liquid, oyster sauce, light soy, dark soy, sesame oil, abalone, goose web, and sliced pre-cooked sea cucumber and bring to a boil.
  • Reduce the cooking liquid over medium heat for 3 minutes and thicken with the tapioca starch solution. Reduce further until the abalone is glazed. Add salt to taste.
  • Boil the leek in mineral water for 2 minutes, and plunge into iced water, and strain. Roll in plastic wrap and chill in the fridge.
  • Blanch chrysanthemum greens in boiling water or clear stock for a few seconds, plunge into iced water, and strain.
  • Cut the chilled leek into 2cm rounds and arrange on a serving plate along with the chrysanthemum greens. Plate the goose web, sea cucumber, the abalone. Spoon the sauce over the abalone.
  • Garnish with the spring onion curls, carrot crisps, and fried celery leaves.

Cheong Liew

Born and raised in Kuala Lumpur, Malaysia, Mr.Cheong Liew moved to Melbourne in 1969 to study electrical engineering, but his passion for food quickly took over. Apart from emphasizing Malay and Chinese cuisine, what set Chef Cheong apart was his willingness to use rarely-touched ingredients such as whole ducks, pigs feet and even heads. He then went on to open and operate The Grange Restaurant at the Hilton Hotel in Adelaide from 1995 - 2009. On top of culinary accolades, he was dubbed “one of the hottest chefs alive” by American Food & Wine Magazine and inducted into Murdoch Magazine’s Hall of Fame at the 1999 World Food Media Awards.