ABALONE

Recipe to cook Abalone from CK Chang:


For around 8 - 10 pcs of abalones.

Thaw frozen in the fridge for about 24 hours.

Then clean them properly using a brush.

(For dried Abalone, put the cleaned abalone in a plastic container soaked in 4 liters of filtered water and put in the vegetable compartment of the fridge for 2 days.)

Put the abalone together with about 4 to 5 litres water into a Slow - Electric Cooker. Add the ingredients (see below) together and cook for 8 to 10 hours hours. Use 'HI' setting.

INGREDIENTS :
Dried Scallops (12 taels),
Chinese Ham (3 taels),
1 Big Chicken (weighs around 2 Catties) break it up at the belly
Brown Sugar ( 1 - 2 slices), Ginger (2 taels).
DO NOT PUT SALT.

COOKING METHOD :
1.Put abalone at the bottom of the Slow Cooker. Line them up nicely.
2. Put Dried Scallops (soak for 4 hours in filtered water before cooking them), Chinese Ham, Brown Sugar, Ginger in the centre.
3. Cover all the ingredients with Chicken. The back of the Chicken facing up.
4. Pour in the water from the dried scallops. The water should NOT cover the whole Chicken. The water level should be up to 2/3 of the Chicken's back.
5. Cook for 8 to 10 hours