Steamed Abalone with Chicken and Jinhua Ham
What You Will Need
Ingredients
- LKK Abalone in Abalone Sauce 2 Cans
- Chicken Thigh 300g
- Jinhua Ham 40g (Sliced)
- Shanghai White Cabbage 4pcs (Cut into halves)
- Ginger 6 Slices
Marinade
- LKK Premium Mushroom Powder 1 Tbsp.
- Corn Starch ½ Tsp.
Seasoning
- Sauce of LKK Abalone in Abalone Sauce 140g
Made with
Lee Kum Kee products
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How to make it
-
Cut the chicken thigh into pieces with width of 2cm and length of 5cm, and then mix well with the marinade.
-
Soak the Jinhua ham in hot water for 1 minute. Drain and set aside.
-
Cook the Shanghai white cabbage in boiling water. Drain and set aside.
-
Place chicken thigh, Jinhua ham and abalone on the plate in sequence. Put the sliced ginger on top and steam for 8 minutes.
-
Pour out the excess water in the plate and place the Shanghai white cabbage at the 2 sides. Heat the abalone sauce and pour over the dish.
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