Fresh Abalone Stewed Live Chicken

The fresh abalone stewed live chicken uses free-range young roosters and Jiaodong live abalone, and the only seasonings are peanut oil, green onions, ginger, salt and soy sauce. .

In the initial processing, the young rooster (net weight is about one and a half kilograms) should be slaughtered and cleaned, chopped into pieces, and then rinsed twice with clean water to wash away the chopped bone residue. Remove the shell and internal organs from the abalone, and brush off the black membrane until it turns light yellow. Then add a small amount of peanut oil to the pot, add onions, ginger slices and other ingredients and sauté until fragrant. Add the chicken pieces and abalone and stir-fry over high heat until the chicken is dry and refreshing. Add 1200 grams of mineral water, bring to a boil over high heat, and then simmer over low heat. Stop the heat when the soup is thickened after 10 minutes. Put some of the soup into the pressure cooker and add abalone. The soup should cover the abalone. Turn on the steam and simmer over low heat for 10 minutes. Then pour the chicken pieces back into the pot together and simmer over low heat for 10 minutes. Then reduce the soup over high heat. When the soup becomes as thick as millet porridge, add salt and soy sauce, stir well, sprinkle with chopped chives, remove from the pot and serve on a plate. The abalone in the finished dish is soft and glutinous, the chicken nuggets are delicious, the soup is rich and mouth-watering, and the dishes are red and bright in color.

This dish has simple seasonings, so it requires high raw materials and cooking techniques. There are a few secrets that are the key to success. First of all, you cannot choose old chicken or hen for this dish. The hen meat is soft and suitable for making soups. How to identify the tenderness of chicken? The method is to lift the chicken and feel the two pieces of cartilage at the end of the chicken breast bone. If the texture is soft, it is a one-year-old chicken. If it has become hard, it is an old chicken. Secondly, you only need to add ordinary soy sauce when seasoning. It is best not to use umami soy sauce, otherwise there will be an unnatural umami flavor after heating. Again, the most critical secret is: don’t blanch the chicken nuggets! No foaming after boiling! In fact, blanching is generally for stale raw materials, and you even have to add some onions, ginger, pepper, etc. to remove the odor. Fresh raw materials do not need to be blanched, otherwise the freshness and aroma will be lost. After boiling, there will be foam on the soup surface. Do not knock it off at this time, but continue to simmer. After a while, the foam will disappear and turn into fat, which will be slowly absorbed by the soup, so that the stewed soup will be thick. Like millet soup. The dishes cooked by many chefs are always clear and watery because they take the foaming too seriously. Finally, the soup must be boiled over high heat, otherwise the soup will not be thick or bright.