- 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.