Saffron Abalone Chicken Soup

Overview

Saffron is a staple spice in Arabic and Indian cooking, and is a basic ingredient in fish soups and paellas. It is not advisable to use too much saffron. When cooking with butter or oil, the temperature should not be too high. Soaking the saffron in hot liquid (you can use the liquid required in the recipe) for about 15 minutes can make the color of the saffron more uniform. Saffron is also used to color poultry, seafood and fish. Spanish paella is fragrant and delicious, and saffron is the basic raw material; saffron in roasted rice not only acts as a spice, but also can soothe the mind; saffron tea can nourish blood, detoxify and nourish the skin, and is especially suitable for women to drink.

Tags

• soups
• abalone
• chicken
• red dates
• saffron
• salt

Ingredients

Steps

1. 1 Take half a chicken, peel it, wash it and blanch it quickly, then put it into a casserole and add water to cook it.

   

2. 2 After boiling, add washed abalone shells. Abalone shells can clear the liver and improve eyesight, so don’t throw them away.

   

3. 3 Add abalone after simmering over medium heat for half an hour.

   

4. 4 Add the red dates and continue simmering for half an hour.

   

5. 5 Finally add the saffron and cook for 15 minutes.

   

6. 6 Add salt and serve. A pot of golden soup, super delicious.