A classic delicacy featuring tender abalone braised in a rich, collagen-rich stock made from chicken and pork skin, served with sweet chestnuts.
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.
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.
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.
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.
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.
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.
Tender baby squid braised with silky quail eggs in a savory brown sauce. The squid is quickly blanched to keep it tender, then simmered with aromatic ingredients until fully flavored. A comforting home-style dish that's quick to prepare and packed with texture.
