Traditional Braised Abalone with Natural Juices

Name: Traditional Braised Abalone with Natural Juices
Total time: 2 h 30 min
Ingredients: 4-6 pieces Fresh abalone; 6 pieces Chicken feet; 2 pieces Chicken wings; 100g Pork skin; 10-12 pieces Small chestnuts (peeled); 3-4 slices Ginger slices; 2 stalks Scallion sections; 2 tbsp Shaoxing rice wine; 1 tbsp Light soy sauce; 1 small piece Rock sugar

A classic delicacy featuring tender abalone braised in a rich, collagen-rich stock made from chicken and pork skin, served with sweet chestnuts.

2h 30m

Hard

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Traditional Braised Abalone with Natural Juices

Story

This dish highlights the authentic flavor of abalone by slow-cooking it in a savory gelatinous broth. The addition of chicken feet, wings, and pork skin creates a natural, thick sauce without the need for starch, while small chestnuts add a delightful sweetness that balances the umami.

Ingredients

Fresh abalone 4-6 pieces

Chicken feet 6 pieces

Chicken wings 2 pieces

Pork skin 100g

Small chestnuts (peeled) 10-12 pieces

Ginger slices 3-4 slices

Scallion sections 2 stalks

Shaoxing rice wine 2 tbsp

Light soy sauce 1 tbsp

Rock sugar 1 small piece

Instructions

Prepare the Protein Base

Blanch the chicken feet, chicken wings, and pork skin in boiling water for 2-3 minutes to remove impurities. Remove them from the water, rinse thoroughly under cold water, and drain well.

Layer the Pot

Arrange the blanched chicken parts and pork skin at the bottom of a heavy-bottomed pot or clay pot. Add the peeled chestnuts, ginger slices, and scallions on top.

Add Abalone and Liquid

Place the cleaned abalone on top of the other ingredients. Pour in enough water to just cover everything. Add the Shaoxing wine, soy sauce, and rock sugar for seasoning.

Braise Slowly

Bring the liquid to a boil, then immediately reduce the heat to a low simmer. Cover the pot with a tight-fitting lid and let it cook gently for about 1.5 to 2 hours until the abalone is tender and the sauce has reduced and thickened naturally.

Serve

Remove the abalone and chestnuts and arrange them on a serving plate. Strain the remaining broth if desired to remove the chicken bones and skin, then pour the rich, thick sauce over the abalone.