2 c. chicken broth
5 tbsp. plus 1 tsp. peanut oil
1 tsp. salt
1 lb. lettuce
1 (1 lb.) can abalone
1 tbsp. rice wine
3 tbsp. oyster sauce
1/2 tbsp. soy sauce
1/2 tsp. sugar
1 tbsp. cornstarch dispersed in 1 tbsp. cold water
1 tsp. sesame oil

Bring 1 cup of the chicken broth to a boil. Add 3 tablespoons of the peanut oil and 1 teaspoon salt. Cut each lettuce leaf into two halves lengthwise. Cook in the boiling broth for 10 seconds. Drain lettuce and place on a platter. Discard cooking liquid.

Remove abalone from can and slice in 1/4-inch round pieces. Boil in boiling water for 5 seconds; drain and set aside.

Heat 2 tablespoons peanut oil in frying pan. Pour in wine and add remaining 1 cup chicken broth immediately. Bring to a boil; add oyster sauce, soy sauce, and sugar.

When it boils again, add abalone and cornstarch-water mixture slowly, stirring constantly. When it thickens, add 1 teaspoon sesame oil and the remaining teaspoon of the peanut oil.

Arrange the abalone attractively over lettuce leaves. Pour the remaining sauce over the top. Serve immediately.