Truffle Infused Baby Abalone Claypot Rice
Level
moderate
Cooking
40 min
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 | 1⁄3 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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