Abalone Preserved Egg Congee

Name: Abalone Preserved Egg Congee
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 300g Rice; 200g Feminine; 6 abalone; 2 pcs preserved egg; 1 small bowl corn kernels; Some sesame oil; Some salt; Some Cooking Wine; Some Chicken Essence; Some water; Some ginger

by Hyeko loves baking

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

My son has always liked to eat preserved egg porridge. This time I bought some abalones at Lingjiatang Wholesale Market and kept them in the refrigerator. Today, I made abalone preserved egg porridge for children. The porridge, the smooth preserved eggs, the QQ abalone, are tender and tender. The chicken feathers are very delicious. After my son ate a bowl, I asked him what to do with the extra porridge? Give it to grandparents to eat! The son who has always been filial said: "Don't give it, leave it to me for dinner, or you can save a bowl for me and give the rest to them."

Abalone Preserved Egg Congee

1. The abalone was taken out of the refrigerator to thaw. It is not convenient for us to eat fresh seafood, and the frozen ones are also good.

2. Dig the meat, remove the black sac, and wash

3. Slice the abalone, stir in the cooking wine and a little salt, and cut the preserved egg into small pieces

4. Corn kernels washed and drained

5. Wash and drain the chicken

6. Wash the rice and put a proper amount of water

7. After boiling, cook until the rice grains bloom

8. Put in the preserved abalone egg

9. Put corn

10. Put an appropriate amount of salt (note that the abalone has been marinated with some salt) and cook for about 10 minutes

11. Add chopped green onion

12. Add chicken

13. Add chicken essence

14. Put in sesame oil

15. Cook until the rice porridge is sticky, try not to cook the vegetables yellow, which will affect your appetite.

Tips:
The abalone should be marinated with cooking wine and salt.
The abalone can be put in advance or later. Putting it in advance can fully release the umami taste of the abalone. The taste of the abalone later is more tender. You can choose by yourself.