Ingredients
-
1/2 chicken
-
6 abalone
-
2g salt
-
1 teaspoon sugar
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1 tablespoon cooking wine
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1 tablespoon Hoisin sauce
-
1/2 tablespoon oyster sauce
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1 coriander
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25g ginger
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1/3 tablespoon soy sauce
Directions
Tips
- Do not overcook the abalone. Never cook longer than 2 minutes, because we will continue to heat until soup thickens.
- No need to add too much seasoning, since Hoisin sauce and oyster sauce both have a salty taste.
- Boil until soup thickens. In this way, the sauce can coat with abalone and chicken, which make a deep flavor.
Steps
|
1
Done
5 minutes
|
Wash chicken and cut into pieces. Add salt, sugar, soy sauce and mix well. |
|
2
Done
5 minutes
|
Remove shells and make cuts on abalone with a knife. |
|
3
Done
5 minutes
|
Preheat the pot. Add oil to fry minced ginger until fragrant. Add chicken and fry until golden brown on both sides. |
|
4
Done
5 minutes
|
Blanch abalone. |
|
5
Done
5 minutes
|
Stir in Hoisin sauce and oyster sauce until fragrant. |
|
6
Done
5 minutes
|
Add cooking wine and a little hot water. Bring to a boil. Add abalone to cook for 1-2 minutes. |
|
7
Done
10 minutes
|
Turn to small heat and boil until soup is noticeably reduced. |
|
8
Done
5 minutes
|
Put the coriander on the top. |
|
9
Done
5 minutes
|
Stir well before serving. |
