Ingredients
-
8 abalone
-
1/2 chicken
-
4 ginger slices
-
Seasoning
-
salt
-
chicken powder
Directions
Tips:
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.
Steps
|
1
Done
5 minutes
|
Chop the chicken into small pieces. Wash and clean the abalones. Clean the abalone’s shell as well. |
|
2
Done
5 minutes
|
Preheat the wok and add oil to fry ginger slices. Then add chopped chicken to fry until no longer pink. |
|
3
Done
125 minutes
|
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. |
|
4
Done
5 minutes
|
Season with salt and chicken powder before serving. |
