Russian Abalone in Chicken Sauce

Name: Russian Abalone in Chicken Sauce
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 Big abalone; 1 Stupid chicken; 1 piece Fresh ginger; Some pepper; A teaspoon Oyster sauce; a little Water starch

by Dongying Xiaoyingzi

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

The meat of abalone is delicious and it is a precious seafood. But it is not a fish, but a kind of monovalve mollusk that crawls on the rocks below the low tide line of shallow sea. There are many types of abalones and their distribution is very wide. Abalones are distributed along the coast of our country. In the north, Dalian and Changshan Island produce more, all of which produce abalone. They are larger and ovoid in shape. I Baidu this abalone is a bit similar to the big abalone. The first time I make such a big abalone, I use stupid chicken broth and then boil it in chicken broth. The texture is still unique to abalone, firm and tough. It's delicious. I don't know if this big abalone will taste better if it is changed to another method. "

Ingredients

3 Big Abalone
1 Stupid Chicken
1 piece Fresh Ginger
Some Pepper

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A teaspoon Oyster Sauce

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a little Water Starch

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.

Russian Abalone in Chicken Sauce

Ingredients

Russian Abalone in Chicken Sauce

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