Abalone Braised Rice in Premium Oyster Sauce

How to make it

1. Wash rice. Soak 20 minutes, then drain. Set aside.
2. Take abalones out of can. Set aside. Keep the thick abalone sauce in can.
3. Dry-fry dried sakura shrimp in pan (no oil) on medium-low heat until fragrant. Remove and set aside.
4. Heat oil in pan. Fry chopped dried shallots until aromatic. Add marinated chicken. Stir-fry until color changes and fully cooked.
5. Add drained rice and fried sakura shrimp. Stir-fry 1–2 minutes to coat rice with oil and flavor.
6. Pour in abalone sauce, sesame oil, and water. Bring to a boil on high heat, then reduce to medium-low. Cover and simmer 15 minutes, stirring occasionally to prevent sticking, until rice fully absorbs the sauce and becomes slightly moist and thick like braised rice. Abalone sauce mixed with 12-hour slow-cooked chicken broth. Rice grains absorb it completely — resulting in fresh and addictive flavor! Finally, place abalones on top. Cover and heat 1 minute to warm. Sprinkle chopped green onion. Done!