Abalone & Chicken Wings

in Clay Pot

Ingredients (5)

  • 8 Abalones
  • 300g Chicken Wings
  • 40g Fresh Ginger
  • 5 Spring Onion
  • A handful of chives
  • 250ml Rich Chicken Stock
  • 1 tsp Chinese Rose Wine
  • 1 Sugar
  • 1 tsp Salt
  • 1 tsp Oyster Sauce
  • 1 tsp Light Soy
  • 1 tsp Water Chestnut Starch (mixed with water)
  • Pinch White Pepper

Recipe provided by Cheong Liew.

Rub the chicken wings all over with water chestnut starch.

Heat the oil to 160 degrees in a deep pan or wok. Deep fry the chicken wings in the oil, continuously loosening until they are half cooked. Using a spider or slotted spoon to remove the wings from the oil, drain thoroughly.

In a separate wok, heat a little oil. Add ginger and spring onion, frying until fragrant. Add the chicken pieces into the wok and fry for 1 minute. Then add in the seasoning ingredients and stock. Bring to a simmer and cover with a lid. Simmer until the chicken pieces are completely cooked.

Meanwhile, score the abalone in a cross pattern and around the side. Steep the abalone in hot simmering water, off the heat, for 5 minutes. Add the par cooked abalone to the chicken wings and cook over medium heat for 25 minutes.

Add in the water chestnut starch mixture to thicken the sauce.

Serve in a pre-heated clay pot and garnish with chopped chives.

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