Three Delicacies Abalone

Name: Three Delicacies Abalone
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Ingredients: 500g soaked purple abalone (cleaned, scored with cross-hatch cuts on both sides, then sliced into thick pieces diagonally; small ones cut into 2 pieces, large ones into 3-4 pieces); 500g soaked black sea cucumber (deveined, cleaned, sliced into thick pieces diagonally); 500g fried fish maw (cleaned, sliced into pieces diagonally, thin ones can be cut into squares); 1000g trimmed old hen meat (blanched in boiling water, blood impurities washed off); 500g trimmed duck meat (blanched in boiling water, blood impurities washed off); 7.5g white sugar; 5g salt; 10g sesame oil; 15g soy sauce; 25g cooking wine; 30g scallion; 20g ginger; 10g water starch (for thickening); 15g sesame (roasted)

Three-Delicacy Abalone

A Korean-style soup dish with abalone, sea cucumber, and fish maw as its core ingredients, simmered in a rich broth made from old hen and duck meat. The soup is thick and full-bodied, fresh and palatable, and highly nutritious.

2h 15m

Easy

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Ingredients

soaked purple abalone (cleaned, scored with cross-hatch cuts on both sides, then sliced into thick pieces diagonally; small ones cut into 2 pieces, large ones into 3-4 pieces) 500g

soaked black sea cucumber (deveined, cleaned, sliced into thick pieces diagonally) 500g

fried fish maw (cleaned, sliced into pieces diagonally, thin ones can be cut into squares) 500g

trimmed old hen meat (blanched in boiling water, blood impurities washed off) 1000g

trimmed duck meat (blanched in boiling water, blood impurities washed off) 500g

white sugar 7.5g

salt 5g

sesame oil 10g

soy sauce 15g

cooking wine 25g

scallion 30g

ginger 20g

water starch (for thickening) 10g

sesame (roasted) 15g

Instructions

Prepare Ingredients

Clean the soaked purple abalone, score cross-hatch cuts on both sides with a knife, then slice into thick pieces diagonally, with small ones cut into 2 pieces and large ones into 3-4 pieces. Clean the fried fish maw, slice into pieces diagonally, and cut thin ones into squares. Clean the soaked black sea cucumber, devein it, slice into thick pieces diagonally, and set aside.

Make Concentrated Stock

Blanch the old hen and duck meat in boiling water, remove, wash off blood impurities, place into a pot, add 2.5-3kg of clean water, bring to a boil over high heat, then simmer over low heat until the stock is concentrated and the chicken and duck are tender, yielding 1.5kg of stock total.

Blanch Ingredients

Blanch the abalone, fish maw and sea cucumber separately in boiling water, then blanch them again in the chicken stock, remove and set aside.

Finish Braising

Pour the concentrated chicken stock into the pot, add scallion and ginger, then add the abalone, fish maw and sea cucumber. When the soup comes to a boil, simmer for 3-5 minutes. Remove the scallion and ginger, then add cooking wine, soy sauce, salt and white sugar to adjust seasoning. Thicken the soup lightly with water starch, drizzle with sesame oil, transfer to a serving plate, sprinkle evenly with roasted sesame, and serve.