Drain the liquid from the canned abalone and rinse the abalone gently under cold water. Set aside.
2
Slice the ginger and cut the white parts of the scallion into 5 cm sections.
3
In a wok or braising pot, combine the chicken broth, Shaoxing wine, light soy sauce, dark soy sauce, rock sugar, 40 grams of oyster sauce, sliced ginger, scallion sections, and star anise. Bring the mixture to a simmer over medium heat.
