1. Defrost frozen abalone in refrigerator overnight.
  2. Wash and trim gai lan ready to be blanched.
  3. Pour 1 litre of water into a pot to boil. Use a pot suitable for a steaming basket to be placed on top.
  4. Open pack and pour remaining liquid into the pot of water. Gently wipe off sticky residue from the abalone with paper towel to remove excess moisture.
  5. Place 4 pieces of slithered, peeled ginger and 3 pieces of orange rind onto the top of each abalone, place in bamboo steamer.
  6. Once water boiling, place bamboo steamer on pot, cover with lid for 6 minutes.
  7. Remove steam basket and place gai lan into boiling water and turn off heat.
  8. Place abalone meat onto chopping board, rub ginger and orange rind into the top of abalone, place underneath the abalone before slicing.
  9. Slice abalone meat vertically in 3mm – 4mm slices (not too thin).
  10. Heat oyster or soy sauce in pan or microwave.
  11. Drain gai lan before place on chopping board. Slice into 30mm sections.
  12. Serve gai lan on a dish all sections aligned, dress with heated oyster or soy sauce. Lay sliced abalone over gai lan and garnish with sliced ginger and orange rind.