Russian Abalone in Chicken Sauce
1.
Buy a stupid chicken, also known as Chaiji, wash it and cut it into pieces
2.
Boil in a pot of cold water
3.
Skim the scum after boiling
4.
Put the ginger pepper into the seasoning box and put the ginger into the pot
5.
Turn to low heat and simmer for about 2 hours. The time depends on the tenderness of the chicken you bought. The older the chicken, the longer it will take to cook.
6.
The abalone can be sorted when the chicken soup is cooked. The first thing to do is to clean the outer mucous membrane of the abalone.
7.
Use a sharp knife to cut the abalone obliquely, with cutting edges about 6mm apart. Do not cut when the depth reaches the bottom of the abalone. Cut it straight to the end.
8.
Lift the knife and turn the abalone 90 degrees and continue cutting
9.
Reticulated cross pattern
10.
The stewed chicken soup, as long as the soup doesn’t contain meat
11.
Put the processed abalone into the boiling pot and scoop into the cooked chicken broth,
12.
Spread over the abalone and place it on the fire (the soup needs to be more, and the cooking time is longer). Slowly cook on a very small fire
13.
Cook until 2/3 of the chicken broth is consumed, prick it with chopsticks and easily remove the abalone and place it on the plate.
14.
Put a small spoonful of oyster sauce in the pot to add color and flavor
15.
After boiling, add a little water to thicken the starch thinly
16.
After boiling, pour the chicken broth on the abalone,
17.
Finished product
18.
Finished product
Tips:
Xiaoyingzi's words:
1. Abalone is not troublesome to handle, that is, it takes a long time to cook, so be patient.
2. If the abalone is too big, cut the cross flower on the abalone, which is easy to taste, and also easy to cook.
3. Control the fire for cooking abalone to a minimum. The starch added at the end can't be thick, but thin is better.
4. The older the chicken used to cook the soup, the better, and the taste of old chicken is more delicious.
