Abalone Lucky Bag with XO Sauce
What You Will Need
Ingredients
- Lee Kum Kee Abalone in Red Braising Sauce with Dried Scallop 100 g (Diced)
- Eggs 2 pcs (Beaten)
- Rice 600 g
- Scallions 30 g (Diced)
- Purple Onions 15 g (Chopped)
- Shiitake Mushrooms 20 g (Diced)
- Aburaage 5 pcs (Halved)
- Chives 10 pcs
Seasoning
- Lee Kum Kee XO Sauce 2 Tbsp.
- Lee Kum Kee Double Deluxe Soy Sauce 1 Tbsp.
- Lee Kum Kee Premium Chicken Bouillon Powder 2 Tsp.
- Sugar 2 Tsp.
Made with
Lee Kum Kee products
How to make it
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Heat up 1 tbsp. of oil, turn off the heat, add the eggs and stir-fry quickly. Add the rice, mix well, turn on the heat again and stir-fry.
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Blanch the abalones and drain. Heat a wok, stir-fry the purple onions, mushrooms and abalones. Add the fried rice and mix well. Add the seasoning mix and scallions, stir-fry and put on a plate.
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Stuff the fried rice into the aburaage and secure each pouch with a strand of chive. Place them on a rack and steam for 3–5 minutes.
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Tips: 1. Overnight cooked rice has been dried out in the fridge, making it easier to attain the perfect texture of fried rice. 2. Do not stuff too much fried rice into the aburaage or it will break easily.
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