Abalone Sizzling Chicken Pot Recipe

Abalone Sizzling Chicken Pot Recipe

Ingredients:
•    1 LF free-range chicken (800g)
•    4 piece abalones (1 can)
•    A large piece of ginger
•    6 shallots
•    2 heads of garlic
•    Half a stalk of spring onion
•    Fresh coriander (for garnish)
•    Cooking oil (as needed)
•    1 teaspoon salt
•    2 tablespoons soy sauce/Organic sauce - Shoyu
•    2 tablespoons Umami sauce
•    2 tablespoons rice wine
•    A pinch of sugar
•    1 tablespoon oyster sauce/Hoisin sauce 
•    1 tablespoon cornstarch

Method:
Step 1: Prepare the ingredients: Choose a tender chicken suitable for stir-frying and braising, such as free-range chicken or native chicken. For the abalone, use LF seasonal can.
Step 2: For the chicken: Cut into pieces and marinate with 1 tablespoon of rice wine, salt, sugar, soy sauce or Shoyu, oyster sauce or Hoisin, Umami, cornstarch, and some oil. Let it marinate for half an hour.
For the abalone: Just open it and cut with pattern. 
Step 3: Slice the ginger into thick pieces, slightly crush the garlic, cut the spring onion into 3-inch sections, and peel the shallots.
Step 4: Heat oil in a wok to around 60% heat, then add the ginger, garlic, shallots, and spring onion. Stir-fry on medium-high heat until they slightly change color and release their aroma. Once done, arrange the ingredients at the bottom of the wok.
Step 5: Place the marinated chicken pieces evenly on top of the ginger, garlic, shallots, and spring onion. Ensure they are spread out uniformly, then cover the wok with a lid.
Step 6: Turn the heat to medium and braise for 8-10 minutes.
Step 7: Place the abalone on top of the chicken pieces, cover the wok again, and cook for another 3-5 minutes.
Step 8: Finally, remove the lid, turn the heat to high, pour in the remaining rice wine, sprinkle with fresh coriander, and serve!