Abalone braised chicken

Overview

Abalone is a traditional precious ingredient in China, ranking first among the four seafood delicacies. Abalone has a high protein content and contains 8 essential amino acids. Abalone meat is an anti-cancer food. The meat contains a component called abalone, which can destroy the necessary metabolic substances of cancer cells and has the effect of nourishing yin and yang. Traditional Chinese medicine believes that abalone is a tonic but not drying seafood. There are no side effects such as toothache or nosebleeds after eating it. There is no harm in eating more. Abalone and chicken are a perfect match. When cooked together, they are delicious and nutritious. Many Cantonese restaurants reserve this dish all year round. The recipe this time is braised local chicken with fresh abalone. Braised in Cantonese means braised in Mandarin. It is a common method in Cantonese cuisine. The price of fresh abalone sold in the market now is very affordable, so I make this dish from time to time for my family to enjoy.

Tags

• home cooking
• private kitchen
• common dishes
• meat dishes
• children
• dinner with friends
• summer recipes
• dinner
• chicken
• chives
• clear water
• coriander
• fresh abalone
• msg
• peanut oil
• rock sugar
• soy sauce chicken sauce
• garlic
• ginger slices
• salt

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Rock sugar and soy sauce chicken sauce.

   

3. 3 Remove the shells and internal organs of the abalone, clean the surface with a toothbrush, and make tic-tac-toe patterns on the surface of the abalone with a knife. Clean the chicken and chop it into pieces for later use. Wash and cut the garlic, chives, and coriander into sections, and cut the ginger into 2-3 slices.

   

4. 4 There is no water or oil in the wok, and it is heated over high heat.

   

5. 5 When the wok starts to smoke, add the chicken and stir-fry.

   

6. 6 Add salt and continue to stir-fry. Stir-fry continuously. The function of this step is to firm up the chicken and dry out the moisture in the chicken.

   

7. 7 Stir-fry the chicken until it is half-cooked, wait a minute, and drain the blood from the chicken. You can’t skip this step, you have to pour it out completely.

   

8. 8 Wash the wok and heat the pan with oil.

   

9. 9 Saute ginger slices until fragrant.

   

10. 10 Add garlic and sauté until fragrant.

    

11. 11 Add chicken pieces and stir-fry.

    

12. 12 Add abalone and stir-fry for a while.

    

13. 13 Stir-frying will make the ingredients more fragrant.

    

14. 14 Add soy sauce and chicken sauce and stir-fry.

    

15. 15 Add rock sugar and stir-fry. It is best to smash the rock sugar so that it melts easily. I was too lazy to do that.

    

16. 16 Pour water into the pot, just enough to cover more than half of the ingredients, cover and simmer over medium heat for 25 to 30 minutes.

    

17. 17 Collect the juice and add a little MSG to taste.

    

18. 18 Add chives and coriander, mix well and serve.

    

19. 19 Plate and serve!