The Peony Abalone Recipe
Soup Recipes

 
Ingredients:

1
1
1 can
1/3 lb
1/3 lb
4 cup
1 tsp
1/2 tsp

 

Chinese cabbage
egg
abalone
oiled chicken meat
salted ham
soup stock
salt
MSG

Directions:

1. Clean Chinese cabbage and discard old leaves, then cut off top half, retain bottom half and cut a cross about mid way down to the stem; scald it in hot water for a while.

2. Beat egg, then sautéed into egg skin and shred.

3. Slice abalone slantwise (about 1/8 inch thick).

4. Cut chicken meat (about 1 1/8 inches long, 2 3/4 inches wide).

5. Boil salted ham and slice.

Methods:

1. Put cabbage, upright in a steam bowl. The leaves are half open, shred egg in the center of cabbage as the heart of flower. Arrange abalone around the heart as flower shape. Insert chicken meat between abalone and the heat. Then put upside down in another steam bowl.

2. Insert salted ham between cabbage and bowl, add chicken meat. Then put into steam pot to steam for 1-2 hours. remove and put upside down in another big bowl as the flower shape (the peony.)

3. Boil soup stock, season with 1 tsp salt, 1/2 tsp MSG, then pour over cabbage and abalone and serve.