Ingredients:
- 8 - 10 heads dry abalones, about 4 - 5 oz (100 - 125 g);
- 1 - 1 1/2 lb (0.5 - 0.75 kg) chicken, can be meat and bone mix;
- 12 chicken feet, about 1 lb (0.5 kg);
- 1 large piece ginger, about 2 - 4 oz (60 - 120 g), peel, pound and chop;
- 5 cups (1,200 ml) water;
- 1/2 cup inexpensive salt, for cleaning;
- Sea salt.
Recipe:
Serving for 4
- Soak dry abalones for at least 4 hours;
- Take out the mouth of the abalones and clean;
- Add 2 cups of water to a large stock pot over medium high heat;
- Add chopped ginger, abalones and the water from soaking the abalones;
- Cook for 2 - 2 1/2 hours;
- Add 2 cups of water to a separate medium stock pot over medium high heat;
- Clean and skin chicken;
- Cut out nails of chicken feet and clean with salt, you can use inexpensive salt;
- Add clean chicken and feet to the medium size pot when water comes to a boil;
- Boil for 5 - 10 minutes and rinse under cold running water;
- Transfer chicken and feet to the large pot;
- Add 1 teaspoon sea salt;
- Lower to simmer after it comes back to a boil for 1 1/2 - 2 hours;
- Take out abalones, slice to 1/4” (0.5 cm) thick pieces;
- Put boneless chicken on the bottom of a bowl and top with sliced abalones;
- Add soup and serve hot.