Chinese Food
Hong Kong Style abalone and chicken casserole
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Abalone and chicken casserole originated in Hong Kong. It's tender and fresh. It's very good in appearance. But it's easy to make. The hot squeaky casserole. The moment when the lid was opened, the smell of chicken, abalone and coriander came out. The house was full of fragrance. It made people have a big appetite.
Cooking ingredients
Cooking Steps
Step1:Wash and chop chicken. Marinate with salt, sugar and starch for 10 minute
Step2:Lentinus edodes are soft to be pedicled with bubbles. Ginger slices are sliced. Green onions are cut into sections. Red onions are peeled. Red round peppers are cut into corners
Step3:Take off the shell and meat of the abalone. Tear off the intestines. Use a knife to clean the abalone feet. Wash them and drain them. Make a few flower knives on the surface
Step4:Apply a thin layer of starc
Step5:Heat the casserole. Pour in a little cooking oil. Fry the abalone on both sides. Take it out
Step6:Stir fry the onion and ginger with the remaining oil in the casserole for a momen
Step7:Fry chicken until golden brow
Step8:Mix in cooking win
Step9:Add mushrooms. Transfer in soy sauce, oyster sauce and suga
Step10:Add 120ml boiled wate
Step11:Turn the heat to a small one, and cook until the soup is slightly thick
Step12:Add abalone, red pepper and scallion. Cover and bake for 5 minute
Step13:Put cilantro on the tabl
Step14:Deliciou
Step15:Hong Kong flavor - abalone and chicken casserol
Cooking tips:1. The reason why abalone is fried with starch is to make abalone absorb the taste of juice better. 2. Material weight - 3 persons. There are skills in making delicious dishes.
