Put the live abalone into a large bowl of iced water for 1 hour to humanely dispatch them. Shuck the abalone with a large kitchen spoon.
Use a sharp knife to remove all the intestines and digestive tracts, leaving only the meat of the abalone intact. Cover the abalone and refrigerate for 24 hours. This process helps tenderise the abalone by allowing it to go through the rigor mortis process.
Put the abalone in a large cryovac bag with the chicken stock, seal and steam at 85°C (185°F) for 10 hours. Remove from the steamer and place the bag in an ice water bath to rapidly chill the abalone. Store, in the bag, in the refrigerator until required.
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