Ingredients
- 1 canned (425 g) Canned abalone
- 200g Uncooked jasmine long-grain rice, rinsed
- 1,500ml Chicken stock
- 200ml Whipping cream
Method
1. Remove labelling from abalone cans. Put cans in water to the boil. Then reduce the heat and simmer for 3 1/2 hours.
2. Bring chicken stock to the vigorous boil over high heat in a medium-sized clay pot, then add the rice reduce the heat and simmer for 50 minutes. Add the abalone sauce from the can and bring to boil and cool.
3. Add the congee into the blender, Blend for 2 minutes. Strain the “congee” through a muslin-lined sieve into a clean pot. Add whipping cream to the boil. And seasons with salts.
4. Top up with slices abalone and serve.
2. Bring chicken stock to the vigorous boil over high heat in a medium-sized clay pot, then add the rice reduce the heat and simmer for 50 minutes. Add the abalone sauce from the can and bring to boil and cool.
3. Add the congee into the blender, Blend for 2 minutes. Strain the “congee” through a muslin-lined sieve into a clean pot. Add whipping cream to the boil. And seasons with salts.
4. Top up with slices abalone and serve.