Abalone and Chicken Wings

Name: Abalone and Chicken Wings
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Ingredients: 500 g Abalone in original broth (tear off the patterned edges, cut with a cross-hatch pattern); 24 Chicken wings (cut off both ends, keep the middle section, debone); 12 Baby bok choy (stir-fried for garnish); 800 g Cooking oil (approximately 70 g actually used); 15 g Soy sauce; 5 g Salt; 10 g Sugar; 10 g Monosodium glutamate (MSG); 10 g Wet cornstarch (for thickening); 35 g Cooking wine; 10 g Scallion; 10 g Ginger; 150 g Rich broth; to taste Water (for braising chicken wings)

A Jiangsu dish of abalone and chicken wings braised together in the original broth, with a red-and-white color and a rich, fragrant flavor.

1h 20m

Easy

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Ingredients

Abalone in original broth (tear off the patterned edges, cut with a cross-hatch pattern) 500 g

Chicken wings (cut off both ends, keep the middle section, debone) 24

Baby bok choy (stir-fried for garnish) 12

Cooking oil (approximately 70 g actually used) 800 g

Soy sauce 15 g

Salt 5 g

Sugar 10 g

Monosodium glutamate (MSG) 10 g

Wet cornstarch (for thickening) 10 g

Cooking wine 35 g

Scallion 10 g

Ginger 10 g

Rich broth 150 g

Water (for braising chicken wings) to taste

Instructions

Braising the Chicken Wings

Cut off both ends of the chicken wings, keeping only the middle section. Wash clean, mix with soy sauce, then deep-fry in 70% hot oil until colored. Remove and place in a clay pot. Add cooking wine, scallion, ginger, sugar, soy sauce, salt, and water to taste. Braise over low heat until tender. Remove the bones, return to the original broth, and reduce the sauce over high heat until thick. Plate.

Cooking the Abalone

Tear off the patterned edges of the abalone and cut with a cross-hatch (twist-cut) pattern. Place in a wok, add rich broth, cooking wine, salt, and MSG. Bring to a boil, then thicken with wet cornstarch. Arrange on the plate alongside the chicken wings, each on its own side.