Ingredients:
- 10 - 12 heads canned abalones, about 7 - 8 oz (210 - 240 g);
- 1 - 1 1/2 lb (0.5 - 0.75 kg) chicken;
- 1/2 cup inexpensive salt, for cleaning;
- 1 piece ginger, peel and finely julienne, about 2 tablespoons;
- 1 tablespoon Chinese rice wine;
- 3 pieces scallions, clean and thinly slice;
- Sea salt.
For congee base
- 1 cup rice;
- 1 1/2 cups (360 ml) water;
- 1/2 teaspoon sea salt;
- 1 piece ginger, about 1 - 2 oz (30 - 60 g), peel, pound and roughly chop;
- 4 cups (960 ml) water.
Recipe:
Serving for 4
For congee base
- Soak rice in 1 1/2 cups water with 1/2 teaspoon of sea salt for 2 hours or more;
- Add rice and chopped ginger to 4 cups of cold water in a large stock pot over medium high heat;
- Cook until rice break a part to congee;
- Set aside.
For abalone chicken congee
- Clean chicken with salt and rinse it off;
- Cut to 1” (2 cm) X 2” (5 cm) pieces;
- Bone the chicken breast and cut to 1” (2 cm) X 2” (5 cm) pieces;
- Marinate chicken with 1/2 teaspoon sea salt, julienne ginger and Chinese rice wine;
- Slice abalone to 1/8” (0.5 cm) thick, set aside;
- Save 4 whole abalones for serving;
- Transfer congee to the clay pot;
- Add juice from abalone;
- Add chicken with bone when congee comes to a boil, cook for 5 - 10 minutes;
- Add boneless chicken, cook until it turns white;
- Add abalone and scallion;
- Top a bowl of congee with a whole abalone, serve hot.