For the Braised Bamboo Shoot, trim away and discard the outer layers of the bamboo shoot. Thinly slice the bamboo shoot heart into rectangles. Place salt into a medium bowl of water, along with the bamboo heart slices to soak to remove the bitterness, about 30 – 40 minutes.
Place a medium saucepan of water on to the stovetop over high heat and bring to the boil. Remove the bamboo heart pieces from the salted water and place in the boiling water and boil rapidly to remove the toxins, about 5 minutes. Drain and set aside in a small bowl until needed.
For the Crispy Spatchcock Skin, remove the skin from the spatchcock and reserve the spatchcock flesh for the broth. Line a baking tray with baking paper and lay the spatchcock skin out on the tray. Cover with another layer of baking paper and top with another flat tray to weigh the skin down.
Place into the oven until skin is crisp, about 30 minutes. Remove from oven, remove the top tray and and set the skin aside on the bottom tray to cool. Once cool, break into 4 pieces and set aside until ready to serve.
For the Pickled Mushrooms, place vinegar, sugar and 1 cup water in a saucepan over medium heat and simmer gently until the sugar dissolves, about 5 minutes.
Remove from heat and cool slightly. Place the shiitake mushrooms in a medium bowl and pout the cooled pickling liquid into the bowl. Set aside to pickle for 30 minutes. Drain the mushrooms and set aside in a bowl until ready to serve.
For the Spatchcock and Abalone Broth, chop the reserved spitchcock flesh and carcass into small pieces. Place a medium saucepan over high heat. When hot, add oil and the chopped spatchcock pieces and cook, stirring, until browned, about 2-3 minutes.
Add the 2 tablespoons of the butter, shiitake mushrooms and spring onions and sauté until golden, about 5 minutes.
Add 4 cups water, reduce heat and simmer until stock is reduced, about 20 minutes.
Meanwhile, remove abalone from shells and trim into neat ovals, reserving all the trimmings. Thinly slice the trimmed abalone and set aside until needed. Add the trimmings to the stock and simmer for a further 5 minutes.
Strain the stock through a fine sieve and transfer to a smaller saucepan and continue to reduce to about 2 cups of broth. Once reduced, set aside in the saucepan until ready to serve.
For the Steamed Chinese Broccolli, bring a large saucepan of salted water to the boil. Prepare the Chinese broccoli by trimming the outer leaves.
Add Chinese Broccoli to the boiling water and cook until tender, about 3 minutes. Remove from saucepan and set aside, keeping warm, until needed.
For the Spring Onion Oil, blanch the spring onions in boiling water for 30 seconds, then refresh immediately in iced cold water for a few seconds.
Remove the spring onions from the cold water and drain and dry well. Place the blanched spring onions into a blender with the oil and salt. Blitz to a fine emulsion, then pass through a sieve lined with muslin cloth, into a bowl. Transfer the oil to a syringe and set aside until ready to serve.
To finish the abalone and broth, return the saucepan of broth to the stovetop and bring to a simmer. Place the reserved abalone slices into the simmering broth for 1 minute then remove and set aside. Strain Broth through a sieve lined with muslin into a serving jug.
Heat a large frypan over medium high heat and add 2 tablespoons of the butter. When butter is melted and nut brown, add half of the abalone slices and cook for 30 seconds. Remove from pan, and set aside, keeping warm.
Wipe out the frypan with paper towel. Add remaining 2 tablespoons of butter and add remaining abalone and cook for 30 seconds. Remove from pan and set aside, keeping warm until ready to serve.
To serve, divide Steamed Chinese Broccoli between 4 serving bowls. Arrange abalone slices, Braised Bamboo Shoots and drained Pickled Mushrooms around the broccoli. Top with a piece of Crispy Spatchcock Skin and garnish each plate with sliced spring onions.
Carefully pour equal amounts of the Spatchcock and Abalone Broth into each bowl and use the syringe to dot the surface of the broth with Spring Onion Oil. Serve immediately.