Braised Abalone with Phoenix-Crown Chicken
Coat the chicken in a light batter and pass through hot oil, then stir-fry with abalone and finish with a cornstarch slurry. Golden in color with a tender, silky texture.
Ingredients
Abalone (rehydrated if needed, washed, cut into bite-sized chunks)
300 g
Chicken (cut into a decorative cross-hatch pattern)
300 g
Egg white
30 g
Vegetable oil
60 g
Cooking wine
30 g
Salt
3 g
White pepper
a pinch
Sugar
10 g
Wet cornstarch (for coating and thickening)
30 g
Soy sauce
30 g
MSG
a pinch
Instructions
1
Step 1
Prepare the abalone: if dried, soak and rehydrate until tender, wash clean, and cut into bite-sized chunks.
2
Step 2
Score the chicken into a decorative cross-hatch pattern, then toss it evenly with the egg white and wet cornstarch to coat.
3
Step 3
Heat a wok over high heat, pour in the vegetable oil, and heat until about 70–80% of smoking point. Add the chicken and stir-fry briefly to separate the pieces, then add the cut abalone. Pour in the cooking wine, sugar, white pepper, salt, soy sauce, and MSG. Toss everything together for a few moments, then thicken the sauce with diluted wet cornstarch and serve immediately.
