This authentic Cantonese seafood recipe is built for activating original food taste. Different from normal steamed dishes, we adopted traditional Chinese cooking seasoning-fried ginger and garlic- to enhance favor when steaming. We stir-fried minced ginger and garlic, place chicken and abalone on the top in proper order. After simmering, pouring rice wine to activate the fragrant aroma of all ingredients.
1 teaspoon salt
2 tablespoonslight soy sauce
2 tablespoonsrice wine
1 tablespoonoyster sauce
Top keep abalone fresh and diffuse fragrance, all ingredients need to be placed in order. Garlic, ginger and other seasoning ingredients should be at the bottom of the pot to enhance aroma during simmering. Abalone on the top enables its juicy spread over the chicken.
After pouring rice wine on the dish in the last step, continue to cook for 1 minute. In this way, the fragrance of all ingredients will be activated, and it has no alcoholic smell.
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Prepare all ingredients. Use tender chicken meat, such as young chicken meat. Use fresh abalones.
Cut chicken into pieces. Add rice wine, salt, sugar, light soy sauce, oyster sauce, cornstarch, and a little cooking oil. Marinate for 30 minutes.
Wash abalone and remove viscera. Use a brush to clean both meat and its shell.
Cut ginger into thick slices. Crush garlic. Cut green onions into strips. Peel shallot.
Add oil to the wok. When the oil is hot, add ginger, garlic, scallion, and shallot. Stir-fry over medium heat until fragrant and change color. Then lay ginger, garlic, and shallot on the pot.
Evenly put the marinated chicken pieces on the fried ginger, onion, garlic, and other ingredients. Cover with a lid.
Simmer over medium heat for 8 minutes.
Put abalone on the chicken pieces, cover and simmer for 3 minutes.
Uncover, simmer over high heat. Pour over the rest of rice wine. Top with coriander. Serve and enjoy!