Ingredients:
For abalones
- 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;
8 oz (250 g) bok choy;
5 cups (1,200 ml) water;
1/2 cup inexpensive salt, for cleaning;
Sea salt.
For thickening sauce
- 1/2 teaspoon cornstarch;
A pinch cane sugar;
1/4 cup (60 ml) water;
1/2 teaspoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket) or soy sauce;
1/4 teaspoon dark soy sauce, just for color.
Recipe:
Serving for 4
- Soak dry abalones for 3 hours plus;
- Add 2 cups of water to a large stock pot over medium high heat;
- Add chopped ginger and abalones;
- Cook for at least 2 hours;
- Add 2 cups of water to a separate medium stock pot over medium high heat;
- Skin chicken;
- Cut off nails of chicken feet;
- Clean chicken feet with salt, you can use inexpensive salt;
- Add clean chicken and chicken feet to the medium size pot when water comes to a boil;
- Boil for 5 - 10 minutes and rinse under cold running water;
- Add chicken and chicken feet to abalones;
- Add sea salt;
- Simmer after it comes back to a boil for 2 hours;
- Transfer all the abalones to a smaller pot;
- Add chicken broth and simmer;
- Add more chicken broth, like you are feeding them until tender;
- Clean bok choy and split in the middle;
- Bench in salted boiling water for a minute;
- Arrange on the bottom of a plate;
- Take all the abalones out and set aside;
- Add thickening sauce;
- It is done when it comes back to a boil;
- Serve hot on bok choy with sauce.