Ingredients
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10 abalone
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1/2 chicken
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scallions
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garlic
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ginger
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fresh red chili
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green onions
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dark soy sauce
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cornstarch
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sesame oil
Directions
Tips
- No need to add too much dark soy sauce. A little is enough for coloring. To make taste better, we need to add least taste enhancer to maintain original abalone taste.
- The feature of cornstarch is to protect abalone from overcooking. It makes abalone tender and juicy. Therefore, make sure cornstarch coat on the abalone before stir-frying.
- Sparking chopped scallion on the dish when the dish is hot. The heat helps chopped scallion to spread its aroma over the dish.
Steps
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1
Done
|
Cut chicken into pieces. Add oil, salt, light soy sauce, ginger strips first adjust good flavor. Marinate for 10 minutes. |
|
2
Done
5 minutes
|
Remove Abalone’s shell and viscera. Brush until clean. |
|
3
Done
5 minutes
|
Rub with cornstarch two or three times until fully coated. |
|
4
Done
5 minutes
|
Cut ginger into slices. Minced garlic into pieces. Slice red fresh chili. Chop scallions and green onions into pieces. |
|
5
Done
10 minutes
|
Add oil and preheat the pot. Fry ginger slices, minced garlic, chopped scallions, and red chili until fragrant. Then add chicken to stir-fry until golden brown. Add abalone and stir well. Season with salt, dark soy sauce. Continue to stir-fry until fragrant and mix well. |
|
6
Done
5 minutes
|
Add water. Cover and braise over medium heat until the sauce almost runs clear. Add salt and chicken powder for seasoning. |
|
7
Done
5 minutes
|
Sprinkle chopped scallion on the dish. Drizzle a little sesame oil over the scallion. Serve. |
