For frozen abalones be sure to completely thaw them in the refrigerator before cleaning the black film on the sides and bottom by scrubbing with a clean kitchen brush. Or if you have live fresh abalones you can learn how to clean them at About.com. If you’re using dried abalones then soak them in clean water for twenty-four hours at room temperature. Replace with fresh water every six hours or so. Canned abalones they can be used directly out of the can.

Line the bottom of a wok or large clay pot with a lattice bamboo mat specifically designed for braising delicate seafood. Arrange the abalones right on the mat then cover them with the scallion, ginger and cilantro. Place the pork and chicken on top of everything else. Finally pour the cooking wine, light soy sauce, sugar and chicken stock into the wok. Heat until the liquid starts to boil.

Turn down the heat and simmer covered over very low heat. Skim off any scum that forms on top of the liquid. Cook for about three hours. Be sure to check the liquid level making sure the abalones do not get burnt.

After three hours there should only be about two cups of liquid left. Turn the heat off and remove and discard all the sold ingredients except the abalones. Remove the abalones and set aside reserving the braising liquid after straining it through a fine sieve.

Reduce the braising liquid to about one cup by heating over moderate heat. Thicken the sauce with a slurry of 1 tablespoon cornstarch and 1/3 cup water.

Return the abalones to the wok and simmer for another minute or so. Serve the abalones hot with the sauce over them.