鮑魚炆雞

This classic Abalone with Chicken dish is not just deliciously braised in a sauce that makes your mouth water. It’s also presentable for special occasions. This recipe uses a combination of sauces which makes it rich in flavour and colour. 

In this recipe, Mrs. Yung used imported frozen abalone (鮑魚), since frozen seafood are more common locally. Unlike dried abalone, frozen/fresh abalone cooks quickly. Making this traditional Chinese dish super easy and swift to prepare.

Abalone are usually served during celebrations - most Chinese holidays to birthdays. It’s a shellfish that’s loved due to their natural seafood sweetness that enhances a dish’s flavour. Succulent and juicy. Being a single muscle meat, this firm, chewy and meaty seafood really brings joy to the experience.

Ingredients:
½ a chicken
5 - 10 frozen abalones (depending on size)
3 dried shallots in halves
3 ginger slices
2 cloves of garlic
3 tbsp cooking wine

Garnish:
Spring onion cut in sections

Marinade:
⅓ tsp salt
1 ½ tsp light soy sauce
1 tsp ginger juice
½ tbsp cornstarch

Seasoning:
¾ cup water
1 ½ tbsp oyster sauce
½ tsp dark soy sauce
¾ tsp sugar
½ tsp Chicken Bouillon Powder

Method:

1. Dethaw abalones and wash them under a running tap while cleaning. Use cornstarch as a scrub in removing the black film around it’s sides. Peel off the gut and discard. Try not to puncture the gut as it has a very strong smell and is not visually pleasing.

2. Wash chicken and pat dry. Cut chicken into pieces and add marinade ingredients. Marinade for at least 20 minutes.

3. High heat with 2 tbsp of oil - saute shallot halves, garlic slices and ginger slices. Add chicken pieces in and quickly caramelize all sides. Add 3 tbsp cooking wine and saute a bit. Add in seasoning ingredients and bring to a boil. Medium high heat, let simmer for 8 minutes with lid on. Add in abalone, lid on, and cook for another 4 minutes. When done, plate - sprinkle with spring onion and serve.

Note:

• We used frozen abalones because they are more common locally. Feel free to use fresh ones if it’s available to you.

• Frozen abalones are easier to remove from their shells and innards. Once cleaned, discard the guts. Yes, the guts make up a large portion of the abalone. After removal and cleaning, you’re left with a much smaller than expected product.

• Some frozen abalones comes pre-cleaned and gutted for use.

• Abalone guts can be consumed. This is something we’re not familiar with. For this recipe, we do not use them.

鮑魚炆雞

這道經典的鮑魚配雞肉菜餚讓您流口水。 它也適用於特殊場合。 這個食譜使用了醬汁的組合，使其味道和顏色豐富。

材料:
走地雞半只
急凍鮑魚2盒10只
乾蔥3粒切開半粒
薑3片
蒜肉2粒
酒3湯匙

裝飾:
青蔥2條切段

醃料:
鹽1/3茶
生抽1 1/2茶匙
薑汁1茶匙
生粉半湯匙

調味:
水3/4杯
蠔油1 1/2湯匙
老抽半茶匙
糖3/4茶匙
雞粉半茶匙

做法:

1. 雞翼洗淨抺乾水份，加醃料及檸檬汁，醃2小時至入味。

2. 焗盆放入鉄𣕧棑上雞翼，放入預熱焗爐內，用375°F 焗10分鐘，反轉再焗多10鐘。

3. 將雞翼兩邊搽上蜜糖，再焗多1分鐘，即可上𥐙供食。

註：

• 在雞翼上撒上檸檬皮。不要刨檸檬皮太深，白色部分會有苦味

• 雞翼大小不同，焗嘅時間有分別。