Fried Abalones and Chicken
“Fried Abalones and Chicken” is a luxurious Chinese-style dish that combines abalone — a prized seafood known for its tender, slightly chewy texture and rich umami flavor — with chicken, which provides a mild and savory contrast.Here’s the general idea of the dish:Abalone is usually cleaned, tenderized, and lightly fried or braised.The chicken (often boneless pieces or sometimes a whole bird) is seasoned, sometimes marinated, then fried or stir-fried until golden.The two are then combined in a sauce — typically a rich oyster or abalone sauce, flavored with soy, ginger, garlic, and maybe Shaoxing wine.The result is a dish that’s silky, flavorful, and deeply savory, often served at banquet dinners or festive occasions.
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Ingredients
Main ingredients
- 4 medium abalones fresh or canned; if canned, drain and rinse
- 400 g chicken thigh boneless, or breast, about 14 oz; cut into bite-size pieces
- 2 tablespoons cornstarch for coating chicken
- 1 egg white optional, for coating
- 3 tablespoons cooking oil for frying and stir-frying
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- ½ tablespoon dark soy sauce for color, optional
- 1 tablespoon Shaoxing rice wine or dry sherry
- ½ teaspoon sugar
- ½ teaspoon sesame oil
- 100 ml chicken stock or water, about ½ cup
- 1 teaspoon cornstarch mixed with water, slurry, for thickening
- 2–3 ginger slices
- 2 cloves garlic finely chopped
- 1 green onion cut into 2-inch pieces
Instructions
Prepare chicken and abalone
- Pat the chicken dry, then coat lightly with cornstarch (and egg white, if using).
- If using fresh abalones, clean and tenderize gently by slicing cross-hatch patterns on top.
- If using canned abalones, simply slice each one horizontally into 2–3 pieces.
Pan-fry the chicken
- Heat 2 tablespoons cooking oil in a wok or pan over medium-high heat.
- Pan-fry the chicken pieces until golden brown and just cooked through. Remove and set aside.
Sear the abalones
- In the same wok, add a bit more oil if needed.
- Sear the abalones quickly on both sides (about 30 seconds per side) until lightly golden. Remove and set aside.
Make the sauce
- In the wok, add a teaspoon of oil.
- Stir-fry ginger and garlic until fragrant (about 15 seconds).
- Add the oyster sauce, soy sauces, Shaoxing wine, sugar, sesame oil, and chicken stock.
- Bring to a simmer. Stir in the cornstarch slurry to thicken.
Combine and finish
- Return the chicken and abalones to the wok.
- Toss gently to coat everything with the sauce.
- Sprinkle green onions in at the end.
- Adjust seasoning — a pinch of salt or sugar if needed.
Serve
- Arrange on a platter, pour the sauce over top, and serve hot with steamed rice or vegetables.
Optional twist: Add a handful of blanched broccoli or snow peas for color and texture.
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 367kcal (18%)Carbohydrates: 8g (3%)Protein: 19g (38%)Fat: 28g (43%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 99mg (33%)Sodium: 636mg (28%)Potassium: 290mg (8%)Fiber: 0.3g (1%)Sugar: 1g (1%)Vitamin A: 109IU (2%)Vitamin C: 1mg (1%)Calcium: 18mg (2%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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