Abalone Shredded Chicken Congee

It may seem way too early for CNY recipes I know. Yeah, talking about Abalone here, Abalone congee specifically haha! But I guarantee you, it is always a good time to pamper yourself and the love ones around you. So why wait, enjoy first while you can, life's too short!

How about cooking something simple, comforting and yet "luxurious" enough to perk up the whole dish? When I say simple, I meant simple one pot meals that young and old will enjoy. My Abalone Shredded Chicken Congee definitely fits the bill here. But of course a good dish requires quality ingredients. Fortunately, I have some right at hand from Lao Ban Niang; a place that sells quality Traditional Chinese Medicine (TCM), groceries, sundries and organic products. It has 30 years of retail experience in this industry, Lao Ban Niang is well-positioned to cater to our customers’ TCM and Chinese provision needs. It recently launched its new online store http://www.laobanniang.com.sg that carries a wide variety of traditional Chinese medicine and foodstuff of high quality at very affordable prices. 

And with that, here is my awesome Abalone Shredded Chicken Congee:

Looks good isn't it. Just those Abalone slices alone is already tempting enough. :9 I guess anything topped with juicy Abalone slices must be good some how or the other...figures. :) Lao Ban Niang's Australian Abalone is having a promo now. Original selling price of S$58, you can get it for S$56 each if you buy two. Like the Chinese saying "好事成雙" (Good things comes in twos) haha!
 
Ingredients for Abalone Shredded Chicken Congee/Porridge (Serves 4)

1.5 cup quality *New Crop Rice (I use Thai Royal Umbrella New Crop Rice)
1 set Chicken bones
1 chicken breast
1 can LaoBanNiang Australian Abalone
3 dried Japanese Hokkaido Scallops from LaoBanNiang
2-3 dried Korea Oysters from LaoBanNiang
1/4 cup dried wolfberries / Goji
4-5 slices old ginger
1 sprig green onion, finely sliced
Salt and pepper for seasoning

*New Crop Rice is rice from the first harvest of the rice plantation. Excellent for cooking congee or porridge because it yields a softer and slightly sticker texture.

• To improve the taste and texture of the Abalone better, we are going to boil it (within the can). A step not commonly known but is done in many restaurants nowadays. Even LaoBanNiang recommends doing this step. 
• First prepare a pot of water, enough to submerge the whole can of abalone in. Once the water boils. Remove the Abalone can wrapper and submerge it in the pot of water and lower fire to simmer for up to 3 Hours.
• After 3 hours, off fire and allow the can to cool in the water completely before removing it and opened up. Trust me, the can WILL NOT explode when you boil. :)
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• While the can of Abalone is cooling in the water, boil another pot of water. Once it boils, off the fire and put in the chicken bones to parboil. Drain water after a minute and refill pot about 3 cups of water along with the chicken bones and 3 slices of ginger.
  
  

• Let the chicken bone slow boil for at least 30-45minutes. Then you add in the cleaned chicken breast and let it simmer for 2-3 minutes for the chicken breast to cook through.
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• Then remove the chicken breast and set aside for use later.
• Wash the rice for the congee. Wonderful Thai Royal Umbrella New Crop only requires one rinse! 
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• Next you rinse the 3 other ingredients; the dried scallops, dried oysters and wolfberries. Check out the quality...nice right.

• Place the 3 remaining ginger slices, the scallops and oysters in the rice pot and then slowly add in the chicken stock to fill up at least 2-2.5 cups worth.
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•  Then place the rice pot back in the cooker and set to cook, setting porridge.
• In the meantime, shred the chicken breast.
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• Next you open the can of Abalone that has already cooled completely. Making sure you DON'T throw away the Abalone broth inside the can.
• Slice the abalone nice and thin and please control not to munch too many slices haha! Keep the slices in the fridge at the meantime. Look at the size of that Abalone! Each abalone weighs an average of 210g without the can and broth.
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• Once the porridge is cooked, you can add more chicken stock in if it is too thick. I used the reserved Abalone broth from the can as well...SWEET...literally!
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• Next you add in the wolfberries in the porridge.

• Last but not least, you can finally add in the prepared shredded chicken into the ready congee. Add salt and pepper to taste...the congee is already very sweet with all those ingredients, so just a little will do.
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• Finally, serve up a big bowl, place some slices of Abalone and sprinkle that chopped green onion. Enjoy it while still hot.
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There you have it. An excellent dish fit to serve up at any occasion! I am sure it will be loved by both the young and old.

Personally, I was pretty impressed with all the qualities of the ingredients I have used in the recipe, especially that Australian Abalone. Lovely texture and bite to it and after the 3Hours boil, I believe it improved the taste even more! So please don't get lazy and skip that all important step!

Okay guys, just one last shot of that delicious, belly warming Abalone congee...try it!

Why not grab this chance to buy some TCM or quality dried goods from LaoBanNiang?Especially now there is an ongoing sale promotion for their newly launched online purchase website at http://www.laobanniang.com.sg . Sale is on till Dec 20th which all you have to do is register as a member to get more savings! Plus an additional $5 off all purchases with a minimum $50 when you punch in the code . Happy shopping guys! 

Life is short, eat well! 

Cooking with Lee Kum Kee Menu Oriented Sauces: Lemongrass chicken wings (香茅雞翅)

We now come to the final dish of the Lee Kum Kee cook off using the Menu-Oriented sauces. I guess the best is always saved for the last? Well, according to my family whom tasted all four dishes, they ranked this their top favorite. That's  Lemongrass chicken wings (香茅雞翅). Perhaps its the nice aromatic lemongrass marinate that made the chicken wings finger-licking good! And you cannot, I'm  serious, cannot stop at one :9

How do you usually cook lemongrass infused dishes? I reckon the usual procedure will be slicing or pounding the grass to get it's natural juices out. Some would even blend the lemongrass into puree to get the maximum aromatic infusion. However, I am sure you had experienced before that "husk-like" texture of the grass when "accidentally" eaten and it ain't that palatable if you know what I mean. :P

So using this Lemongrass marinate from Lee Kum Kee actually eliminates the whole procedure as mentioned above. So convenient and it is not only strong in lemongrass flavoring, it is also well seasoned. No extra salt or sugar is required when you cook this dish....cool right. ;) 

Let's get on with the recipe then shall we?

Okay, that's pretty much it. Lee Kum Kee lemongrass marinade plus chicken wings..period. Of course you can opt for other protein. But if you want a quick cook meal and have only 30 minutes to spare...I suggest chicken wings, it cooks and tenderized much easier.

Add the marinate to the chicken wing joints. Rub in the marinade and let sit for a good 5 minutes before cooking it. Go do you other dishes and chill this in the fridge!

After 5 minutes, heat a pan with 1 tsp of oil at medium low heat. Add in the marinated chicken wing joints. *Remember not to wash the marinating container after you remove the wings later. You need the left over marinade!*

Cook the chicken wings in the pan and keep a watchful eye over them. It might burnt relatively easily, so stir the wings around occasionally.

Yeah I almost burnt my chicken wings! But luckily it was just small bits on the skin haha! And somehow it turned out really yummy with the charred bits! At this point when the chicken wings are slight golden brown on the outside. Add 1/2 cup water and 1/2 tsp of corn starch into the marinate sauce that is left in the marinating container. Mix well and add into the pan with the chicken wings.

Reduce the fire to a simmer and cover the wings to let braise for a good 10 minutes. The liquid should slowly reduce and become thick.

By now, the chicken wings should be tender and well coated with the lemongrass sauce...so yummy. :9 Dish up and serve!
Ingredients for  Lemongrass chicken wings (香茅雞翅) (Serves 4)  
10 chicken wings, cut and cleaned
1 packet of Lee Kum Kee Lemongrass Marinade sauce

Thickening sauce : Left over Lemongrass marinade + 1/2 cup water + 1/2 tsp corn starch

• In a mixing bowl, add chicken wing joints and LKK lemongrass marinade in. Massage the marinade on the chicken wings.
• Let the chicken wings sit for a good 5 minutes in the fridge.
• Heat up the cooking pan with a teaspoon of cooking oil with medium low fire.
• Add in the marinated chicken wings. Do not toss the marinade left in the mixing bowl, set aside for use later. Keep watch and make sure you don't burn the wings!
• Mix 1/2 cup of water and 1/2 tsp of corn starch to the marinade mixing bowl and combine well with the left over marinade sauce.
• After the wings changed colour, to a slight golden colour, about 5 minutes, add in a the marinade sauce water mixture. '
• Lower the fire to a simmer and cover the wings. Cook for a good 10 minutes until the liquid has thicken up and the chicken wings are cooked through and tender.
• Dish out and serve while still warm. Enjoy!

Tadah! I mean how easy can this be? And it is so delicious too! Perfectly seasoned without having me to worry a single thing. I have to say this easy Menu-Oriented marinade packs are just perfect for busy people that wants to serve a decent meal for the family when they seriously have no leisure what so ever to cook the traditional way. My kids didn't even know it was from a package heehee...shhhh!

Thanks again to Lee Kum Kee for giving me this opportunity to participate in this fun challenge! I truly had fun cooking and blogging these recipes. And if any of you are interested in cooking any of the four dishes I introduced these few days...look out for these Lee Kum Kee packages:

These Menu-Oriented ready packs from Lee Kum Kee can be found in any major grocer, like NTUC, Cold Storage and also Giant. 

Here are all the links of the other recipes in case you are interested. ;)

• Top left we have Korean Kimchi fried rice (韓式泡菜炒飯) using Lee Kum Kee's Korean Marinade.
• Top right is Black Pepper Pork Rib soup with Green Marrow (黑胡椒排骨毛瓜湯) using Lee Kum Kee's Soup Base for Black pepper and pork bone hot pot.
• Bottom left is Lemongrass chicken wings (香茅雞翅) using Lee Kum kee's Lemongrass Marinade.
• Bottom right is Prawn tomato omelet with egg tofu (蕃茄明蝦炒蛋) using Lee Kum Kee's Sauce for Tomato Garlic Prawns

Thank you so much for going through this whole cook off with me. And I appreciate your patience and interests in my posts. Do try them out and let me know how you like them!

Have a great day guys!