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Golden Chef South African Baby Abalone with Korean Rice Cake

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30 min

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20 min



Golden Chef South African Baby Abalone (3 pieces)
1 can
Korean rice cakes
400 g
Chicken leg, boneless and sliced
200 g
Leek, outer leaves discarded, cut diagonally into sections
200 g
Dried small black fungus, soaked
10 pieces
Carrot, peeled and cut into thick stripes
100 g
Green chilli
Dried chilli, seed discarded, cut into smaller sections
Spring onions, cut into sections
Ginger, peeled
Garlic cloves, peeled and sliced
Onion, cut into small wedges
100 g
Golden Chef Premium Light Soya Sauce
1 tbsp
Golden Chef Premium Abalone Sauce
1 tbsp
Chinese wine
1 tbsp
1 tsp
Spicy bean paste
1 tsp
Szechuan peppercorn
1 tsp
Stock or water
500 ml
Potato starch
2 tbsp

How to cook

Step 1

  • Turn on the “soup mode” of the rice cooker. Add 2 tablespoons of oil into the rice cooker and sear the chicken in it until browned.

Step 2

  • Add dried chilli, Szechuan pepper and fry until aromatic. Add the leek, black fungus, garlic, and ginger slices to fry for about a minute.

Step 3

  • Add onion, green chilli and the white parts of the spring onion. Add Chinese wine, stock, rice cakes and bring to a boil.

Step 4

  • Mix well and stir fry using a spatula to stir the bottom of the rice cooker.

Step 5

  • Add in abalone and all of the other sauces. Stir fry until the rice cakes are cooked through, with a soft but chewy texture. Stir in potato starch to thicken the sauce.

Step 6

  • Stir in the green parts of spring onion until wilted. Serve hot!
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