• 4-8 pcs Dried Abalone (Size of 32–36 pcs per catty/600g)
• 4 oz Asparagus
• 1 tbsp Oyster Sauce
• Cornstarch + Water (optional)

Superior Chicken Stock

• 1 Medium-sized Chicken (skin removed)
• 300g Pork Spare Ribs (cut into riblets)
• 30g Chinese ham / Virginia ham (cut into pieces)
• 1L water (for blanching)
• 1L water (for the soup)

Step 2
Chicken Stock Preparation:

1. Blanch ribs and set aside.
2. Add the chicken, ribs, ham and 1L water into the cooking pot.
3. Select ‘Slow Cook Low’ program and cook for 8 hours.

Step 3
When the Slow Cook program ends, keep the stock in the fridge. The chicken and meat can be used for other cooking purposes.

Step 4
After the abalone has soaked for 48 hours, clean by removing its intestines

Step 5
Place the clean abalone in 500ml of superior chicken stock in the cooking pot. Select the pressure cook “Abalone” program and set the time to 5 hours 25 minutes. Start the program.

Step 6
When the program is done, add some oyster sauce to the remaining broth and serve the abalone with asparagus on a serving plate.