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Braised Abalone in Chicken Stock For 4 Persons Ingredients
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 1 Wash the abalone, then soak them in 400ml filtered water for 48 hours. While the abalone is soaking, make the superior chicken stock.
Step 2 Chicken Stock Preparation:
Blanch ribs and set aside.
Add the chicken, ribs, ham and 1L water into the cooking pot.
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.
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