It may seem way too early for CNY recipes, I know. Yeah, talking about Abalone here, Abalone congee specifically, haha! But I guarantee you, it is always a good time to pamper yourself and the love ones around you. So why wait, enjoy it while you can, life's too short!
How about cooking something simple, comforting, and yet "luxurious" enough to perk up the whole dish? When I say simple, I mean simple one pot meals that the young and old will enjoy. My Abalone Shredded Chicken Congee definitely fits the bill here. But of course, a good dish requires quality ingredients. Fortunately, I have some right at hand from Lao Ban Niang; a place that sells quality Traditional Chinese Medicine (TCM), groceries, sundries, and organic products. It has 30 years of retail experience in this industry, Lao Ban Niang is well positioned to cater to their customers’ TCM and Chinese provision needs. It recently launched its new online store laobanniang.com.sg that carries a wide variety of traditional Chinese medicine and foodstuff of high quality at very affordable prices.
Looks good, doesn't it. Just those Abalone slices alone are already tempting enough. :9 I guess anything topped with juicy Abalone slices must be good somehow or other...figures. :) Lao Ban Niang's Australian Abalone is having a promo now. Original selling price of S$58, you can get it for S$56 each if you buy two. Like the Chinese saying "好事成雙" (Good things comes in twos) haha!
Ingredients for Abalone Shredded Chicken Congee/Porridge (Serves 4):
1.5 cup quality *New Crop Rice (I use Thai Royal Umbrella New Crop Rice)
1 set Chicken bones
1 chicken breast
1 can LaoBanNiang Australian Abalone
3 dried Japanese Hokkaido Scallops from LaoBanNiang
2-3 dried Korea Oysters from LaoBanNiang
1/4 cup dried wolfberries / Goji
4-5 slices old ginger
1 sprig green onion, finely sliced
Salt and pepper for seasoning
*New Crop Rice is rice from the first harvest of the rice plantation. Excellent for cooking congee or porridge because it yields a softer and slightly stickier texture.
While the can of Abalone is cooling in the water, boil another pot of water. Once it boils, take it off the fire and put in the chicken bones to parboil. Drain water after a minute, and refill pot with about 3 cups of water along with the chicken bones and 3 slices of ginger.;
Let the chicken bone slow boil for at least 30-45minutes. Then you add in the cleaned chicken breast and let it simmer for 2-3 minutes for the chicken breast to cook through.
Then remove the chicken breast and set it aside for use later.
Wash the rice for the congee. Wonderful Thai Royal Umbrella New Crop only requires one rinse!
Next, you rinse the 3 other ingredients; the dried scallops, dried oysters, and wolfberries. Check out the quality...nice right.
Place the 3 remaining ginger slices, the scallops, and oysters in the rice pot and then slowly add in the chicken stock to fill at least 2-2.5 cups worth.
Then place the rice pot back in the cooker and set to cook, setting porridge.
In the meantime, shred the chicken breast.
Next, you open the can of Abalone that has already completely cooled. Making sure you DON'T throw away the Abalone broth inside the can.
Slice the abalone nice and thin, and please, try not to munch too many slices, haha! Keep the slices in the fridge in the meantime. Look at the size of that Abalone! Each abalone weighs an average of 210g, without the can and broth.
Once the porridge is cooked, you can add more chicken stock in if it is too thick. I use the reserved Abalone broth from the can as well...SWEET...literally!
Next, you add the wolfberries in the porridge.
Last but not least, you can finally add the prepared shredded chicken into the ready congee. Add salt and pepper to taste...the congee is already very sweet with all those ingredients, so just a little will do.
Finally, serve up a big bowl, place some slices of Abalone and sprinkle that chopped green onion. Enjoy it while it's still hot.
There you have it. An excellent dish fit to serve up at any occasion! I am sure it will be loved by both the young and old.
Personally, I was pretty impressed with the quality of all the ingredients I have used in the recipe, especially that Australian Abalone. Lovely texture and bite to it, even after the 3-hour boil, I believe it improved the taste even more! So please don't get lazy and skip that all-important step!
Okay guys, just one last shot of that delicious, belly-warming Abalone congee...try it!
Reproduced with permission from HoneyBeeSweets. All rights are solely reserved to HoneyBeeSweets.