Stewed Abalone With Chicken Soup uses less seasoning to make a thicken seafood flavor chicken soup. To make chicken taste strong, we fry chicken meat first to make it tight. When boil chicken and abalone, the soup is white and mixed with abalone and chicken taste. This dish is light taste and suitable for seafood lovers.
1. A lot of oil comes out when stewing. For fewer calories intake, you can use a spoon to skim all the foam and oil.
2. Frying chicken before boiling enables chicken taste to spread over the soup. It enhances chicken flavor. No need to add chicken powder if the soup taste is strong enough.
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Chop the chicken into small pieces. Wash and clean the abalones. Clean the abalone’s shell as well.
Preheat the wok and add oil to fry ginger slices. Then add chopped chicken to fry until no longer pink.
Remove chicken to a skillet, add water and abalone. Bring to a boil over high heat. Then turn to low heat to simmer for 2 hours.
Season with salt and chicken powder before serving.