- 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 tsp Sugar
- 1 tsp Salt
- 1 tsp Oyster Sauce
- 1 tsp Light Soy
- 1 tsp Water Chestnut Starch (mixed with water)
- Pinch White Pepper
- Vegetable Oil for Deep Frying
Recipe provided by Cheong Liew.
Rub the chicken wings all over with water chestnut starch.
Heat enough oil to deep fry the chicken 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.