Truffle Infused Baby Abalone Claypot Rice
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Truffle Infused Baby Abalone Claypot Rice

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Level

moderate

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Cooking

40 min

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Preparation

45 min

Ingredients

Servings

4
For Braising Baby Abalone
Baby Abalone
1 can
Dried Shiitake Mushrooms
pre-soaked
8
Spring Onion
cut into 2cm length
50 g
Ginger
20 g
Corn Starch
10 g
Rice Wine
1 tsp
Chicken Stock
800 ml
Cooking Oil
1 tbsp
Truffle Oil
1 tbsp
Abalone Sauce
13 cup
Dark Soy Sauce
1 tsp
Sugar
1 tsp
For Chicken
Chicken Thigh
chopped into chunks
1
Sesame Oil
1 tsp
Abalone Sauce
2 tbsp
Light Soy Sauce
2 tsp
Pepper
1 dash
For Claypot Rice
Jasmine Rice
2 cups
Chinese Sausages (Lup Cheong)
50 g
Kai Lan
100 g
Shallot Oil
1 tbsp
Water
200 ml

How to cook

Marinate chicken

  • Marinate the chicken pieces with seasonings.
  • Refrigerate for 30 minutes.

Cook abalone

  • Use medium-high heat and stir fry spring onion with oil till fragrant.
  • Add mushrooms and continue to stir fry.
  • Add in chicken stock and bring to boil. Add abalone sauce and simmer for 10 mins.
  • Add abalone sauce and simmer for 10 mins.
  • Add in baby abalone and simmer for 20 mins.
  • Season with pepper and sugar.
  • Add in dark soya sauce, rice wine & truffle oil. Set aside.

Cook rice

  • Cook pre-soaked rice and Chinese sausage in a claypot or rice cooker.
  • Add in kai lan and marinated chicken when rice is 80% cooked.
  • Pour the braised abalone and sauce over the rice when cooked.
  • Cover the lid and continue to cook over high heat for 3 mins.
  • Ready to serve.
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