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Abalone Chicken Congee

   

Abalone Chicken Congee (Porridge)

Check Out: Chinese New Year Recipes

Update: This was first posted in Jan 2009, now updated with new photos and improved recipe.

Many Chinese celebrating Chinese New Year will be buying canned abalones during the festive season. Abalone is an auspicious luxury food item, as it signifies increasing abundance (年年’包’有余) in the coming year. I use abalone in a wide variety of dishes, such as steamboat, pen cai, yu sheng and braised abalone with mushrooms. One of my all-time favourite abalone dishes will be this homely bowl of abalone chicken congee (鲍鱼鸡丝粥). The congee (or porridge depending on the texture you like) is really sweet as it is simmered in an umami stock consisting of scallops, chicken and abalone broth. It is a luxurious yet relatively light meal at the same time – definitely a wonderful dish to enjoy after a hearty reunion dinner.

Abalone Chicken Congee

                                           

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49 Responses to “Abalone Chicken Congee”

  1. April — February 17, 2012 @ 6:22 am

    Can I substitute carrot with Japanese sweet potato? Happen to have some in my pantry.

    Reply

    • wiffy replied: — February 17th, 2012 @ 10:37 am

      yes, you can.

      Reply

  2. lisaiscooking — February 12, 2013 @ 4:37 am

    What a beautiful congee! I’ve never tasted abalone and would love to. It sounds great here as does the broth.

    Reply

  3. Casey66 — February 20, 2013 @ 7:56 am

    Hi, i would love to try this recipe. Can I use a slow cooker instead? Thanks!

    Reply

    • wiffy replied: — February 20th, 2013 @ 5:11 pm

      Hi, yes, you can.

      Reply

      • Casey66 replied: — February 26th, 2013 @ 6:49 pm

        Hi so I just put everything into the slow cooker until it is cooked?

        • wiffy replied: — February 27th, 2013 @ 11:20 am

          I’m not familiar with cooking congee using slow cooker, sorry.

  4. Ely — February 26, 2013 @ 6:52 am

    Hi Wiffy! What do you mean by abalone broth? Is it the “soup” thing in the can the abalones are from or do you mean the water we boil the abalones in? Thanks!

    Reply

    • wiffy replied: — February 26th, 2013 @ 10:44 am

      Hi Ely, I mean the soaking liquid straight from the can, will amend the recipe to make it clearer.

      Reply

  5. faith — June 27, 2013 @ 3:33 am

    would this work without the abalone? I really dislike the taste of it. What can I use to replace the abalone broth then?

    Reply

  6. Yim — September 20, 2013 @ 1:54 am

    Hello! Can I replace the chicken with NTUC chicken fillet instead?

    Reply

    • wiffy replied: — September 20th, 2013 @ 1:30 pm

      Yes, you can!

      Reply

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