Abalone With Oyster Sauce

Directions

1. Bring 1 c. of the chicken broth to a boil. Add in 3 Tbsp. of the peanut oil and 1 tsp. salt. Cut each lettuce leaf into two halves lengthwise.
2. Cook in the boiling broth for 10 seconds. Drain lettuce and place on a platter. Throw away cooking liquid. Remove abalone from can and slice in 1/4-inch round pcs. Boil in boiling water for 5 seconds; drain and set aside. Heat 2 Tbsp. peanut oil in frying pan. Pour in wine and add in remaining 1 c. chicken broth immediately. Bring to a boil; add in oyster sauce, soy sauce, and sugar. When it boils again, add in abalone and cornstarch-water mix slowly, stirring constantly. When it thickens, add in 1 tsp. sesame oil and the remaining tsp. of the peanut oil. Arrange the abalone attractively over lettuce leaves. Pour the remaining sauce over the top. Serve immediately.