«

»

Abalone Chicken Congee

Abalone is an auspicious luxury food item, as it signifies increasing abundance (年年’包’有余) in the coming year. Abalone is used in a wide variety of dishes, such as steamboat, pen cai, yu sheng and braised abalone with mushrooms. An all-time favourite abalone dish is this homely bowl of abalone chicken congee (or porridge depending on the texture you like). The congee is really sweet as it is simmered in an unami stock consisting of scallops, chicken and abalone broth.

Abalone Chicken Congee
An all-time favourite abalone dish is this homely bowl of abalone chicken congee (or porridge depending on the texture you like). The congee is really sweet as it is simmered in an unami stock consisting of scallops, chicken and abalone broth.
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 8 dried scallops
  • 400 g chicken breast
  • 1 can abalone sliced thinly; reserve the abalone broth from the can
  • 8 red dates
  • 2 carrots peeled, cut into small chunks
  • 2 tablespoons ikan bilis (dried anchovies)
  • 1 cup rice
  • 1 litre plus 1.2 litres water
  • coriander, for garnishing
  • white pepper powder
Instructions
  1. Rinse dried scallops and soak them in a bowl of hot water until softened. Shred the scallops and reserve the soaking water.
  2. Boil chicken in about 1 litre of water (or enough water to cover chicken) for 20 minutes. Take out the chicken and shred when cool enough to handle. Warm the abalone slices for 1 minute in the chicken broth using a slotted ladle. Strain the chicken broth. Set aside.
  3. Rinse rice until water runs clear, then add washed rice to a soup pot with the shredded scallops, red dates, carrots, ikan bilis and 1.2 litres of water.
  4. Bring to a boil. Leave the lid partially open and reduce heat to a simmer. Stir the bottom of the pot every now and then to prevent the rice from sticking to the base. Simmer for about 15-20 minutes until the rice turns to porridge.
  5. Add the scallops soaking water, abalone broth and chicken broth from step 1. Continue simmering for 10-15 minutes, until the porridge reaches a congee consistency. Top up with more chicken stock or hot water whenever needed.
  6. Ladle congee to serving bowls and top with abalone slices, shredded chicken, ground pepper and coriander leaves.
Nutrition Information
Serving size: 4 Calories: 507 Fat: 4g Saturated fat: 1g Unsaturated fat: 2g Carbohydrates: 79g Sugar: 33g Sodium: 229mg Fiber: 4g Protein: 39g Cholesterol: 92mg
 

Comments and Feedback

Be the First to Comment!

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
wpDiscuz
Latest posts
 
Shrimp DeJonghe Chicken Vesuvio Tomato Feta and Sweetcorn Salad Capsicum and Cucumber SaladCapsicum and Cucumber Salad Lemon Pepper Seasoning Blend Hard-boiled Eggs in Coconut Milk Grilled Sage Chicken with Pepperonata
 
Top 10 Recipes
 
Chicken Parmigiana KFC Pepper Mayo Clamato Juice Outback Steakhouses Steak Seasoning How to Make Basic Fritter Batter The-Aussie-Egg-And-Bacon-Pizza
 
Upcoming Events
 
Macadamia nuts Cheese Pizza Baklava Brazilian-Cheese-Bread Apple Dumpling
 
Around The Web
 
Food & Health
 
superfood Fish and Shellfish Poisoning Fish and Shellfish Poisoning Rockmelon Mercury in Fish
 
follow on Facebook
 
Follow Our Cook
 
 
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie