Steamed Abalone with Chicken and Jinhua Ham
What You Will Need
Ingredients
- LKK Abalone in Abalone Sauce 2 Cans
- Chicken Thigh 300g
- Jinhua Ham 40g (Sliced)
- Shanghai White Cabbage 4pcs (Cut into halves)
- Ginger 6 Slices
Marinade
- LKK Premium Mushroom Powder 1 Tbsp.
- Corn Starch ½ Tsp.
Seasoning
- Sauce of LKK Abalone in Abalone Sauce 140g
Made with
Lee Kum Kee products
/1909012-lkk-abalone-product-shot-front-06-1-1/lkk-abalone-in-abalone-sauce-product-shot-front.jpg?h=52&iar=0&mh=185&mw=52&w=52&hash=3B32F7F1BAD9389196850DD19E2391AA)
How to make it
-
Cut the chicken thigh into pieces with width of 2cm and length of 5cm, and then mix well with the marinade.
-
Soak the Jinhua ham in hot water for 1 minute. Drain and set aside.
-
Cook the Shanghai white cabbage in boiling water. Drain and set aside.
-
Place chicken thigh, Jinhua ham and abalone on the plate in sequence. Put the sliced ginger on top and steam for 8 minutes.
-
Pour out the excess water in the plate and place the Shanghai white cabbage at the 2 sides. Heat the abalone sauce and pour over the dish.
You May Also Like
Asparagus Salad with Sesame Oil
- Difficulty
10 mins
55
Garlic Chicken Linguine with Sesame Oil
- Difficulty
25 mins
50
Yam and Mushroom Rice with Sesame Oil
- Difficulty
35 mins
50