Braised Chicken with Baby Abalone and Dried Oyster
1.
Dried abalones are soaked in water at room temperature for 24 hours.
2.
Dried oysters can be soaked in water at room temperature for three hours
3.
One light chicken, clean it and cut into pieces and drain the water
4.
Cut the chicken into the frying pan, add garlic, ginger, and shallots to the pan and stir-fry
5.
Until there is no moisture, add cooking wine and stir fry until the chicken starts to produce oil. After the cooking wine evaporates, add appropriate amount of soy sauce and salt to continue stir fry, and finally add 1500 ml of water.
6.
In addition, start the boiling pot, stir-fry the soaked abalone and oysters to evaporate the water, and stir-fry the abalone and oysters until the surface is golden brown, then add an appropriate amount of cooking wine to remove the smell.
7.
Finally, add the chicken from step 5 and braise with the abalone and oysters from step 6.
8.
Cover the pot and simmer until the juice is collected, about half an hour
9.
You can turn off the heat after collecting the juice
Tips:
1. Abalone and oysters must be soaked in water at room temperature instead of hot water. Hot water cannot be soaked.
2. The soaked abalone and oyster should be stir-fried in a pot, which may seal the umami inside and add cooking wine to stir-fry to remove the fishy
3. Since the abalone and oysters are dried products, the cooking time should be a long time, so that they can be delicious
4. You can try the taste first in the process of re-cooking. Be sure to lighten it and not add too much salt. The taste will be just right after the juice is collected.
![[private Seafood Casserole Porridge]---a Product of Beautiful Porridge is Full of Love recipe](https://img.simplechinesefood.com/d2/d2e7a2395b792f3a40662df2f7b55681.jpg)
