Chicken Abalone Congee

Look at these beauties!! Three abalones, weighing around 80g each and half a palm in size. It has been a while since I bought canned abalones and even then I have never seen the contents of the can let alone tasted it. They were always bought as gifts for relatives from abroad.

There are several types of canned abalones with difference in the size and number of abalones per can and of course, the price. The shopkeeper taught me how to check the print on the top of the can that will show the number of abalone in the can, and the license or factory from where the abalones are packed.

I put the can to good use for chicken abalone congee.

1kg chicken wings
3 cups of uncooked rice, soaked overnight
1.5 litres of water
Can of abalone, reserve stock for the congee

I placed the chicken wings and water in a pot to boil for forty five minutes or so, then removed all the wings to debone and de-skin.

Skim the broth to remove all oil and fat. If I had used chicken breast, I could have skipped this step but I find that using chicken wings results in a tastier broth because the flavour is where the bones are.

Use the chicken broth to cook the rice, until soft and disintegrated. Stir in the pieces of deboned and deskinned chicken. Lastly, stir in the abalone stock from the can.

Thinly slice the abalone and serve with congee. You can also stir the abalone in with the congee but we found that it becomes tougher when heated through, so we prefer it on the side or just on top of the congee. Yummy!!