Spicy Oil Abalone

Name: Spicy Oil Abalone
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Cuisine: Chinese
Ingredients: 2 cans (approx. 500 g) Canned abalone (remove, trim rough edges, slice into pieces); 1.5 kg Clean female chicken (first blanch in boiling water, rinse off blood foam, simmer into chicken soup); 25 g Chili oil; 15 g Salt; 7.5 g White sugar; 10 g Sesame oil; 15 g Water starch (for thickening); 25 g Chinese scallion (cut into shreds); 5 g Ginger (cut into shreds); 5 g Toasted sesame seeds; 100 g Chicken breast (for rendering chicken fat); 100 g Chicken fat (use after rendering)

A Korean-style dish featuring abalone as the main ingredient, braised in a broth made with old hen and seasoned with chili oil and other condiments. The sauce is rich and mellow, with a fresh, tender flavor and a spicy, appetizing finish.

2 hours

Easy

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Ingredients

Canned abalone (remove, trim rough edges, slice into pieces) 2 cans (approx. 500 g)

Clean female chicken (first blanch in boiling water, rinse off blood foam, simmer into chicken soup) 1.5 kg

Chili oil 25 g

Salt 15 g

White sugar 7.5 g

Sesame oil 10 g

Water starch (for thickening) 15 g

Chinese scallion (cut into shreds) 25 g

Ginger (cut into shreds) 5 g

Toasted sesame seeds 5 g

Chicken breast (for rendering chicken fat) 100 g

Chicken fat (use after rendering) 100 g

Instructions

Simmer Chicken Soup

Blanch the old hen chicken in boiling water first, remove, rinse off blood foam, then place in a pot, add 2.5-3 kg of water, bring to a boil and simmer into 1.5 kg of chicken soup.

Simmer Plain Stock

After the first batch of soup is finished, strain it out, then add 1.5-2 kg of fresh water to continue simmering (this soup is called plain stock or ordinary stock). Simmer until about 1 kg of soup remains, remove the chicken. Strain the soup through a sieve and set aside.

Prepare Abalone

Take out the abalone, trim rough edges, slice into pieces with a knife, usually slice one abalone into 3 or 4 pieces.

Blanch Abalone

Pour the plain stock into a pot, bring to a rolling boil over high heat, add the abalone slices, blanch until cooked through then remove.

Stir-fry and Season

Clean the wok and heat it up, add 100 g of chicken fat to melt, add shredded scallion and shredded ginger, stir-fry until fragrant. Pour in the chicken soup, bring to a boil, remove and discard the shredded scallion and ginger, add the abalone, then add salt, cooking wine, white sugar, simmer for a short while, add chili oil to the pot, stir to combine evenly.

Thicken and Finish

Bring to a boil, add water starch to make a thin sauce, drizzle with sesame oil, transfer to a serving plate, sprinkle evenly with toasted sesame seeds, serve.