How to make it
Separate the Lee Kum Kee abalone and abalone sauce. Set aside for later use.
Heat oil in a wok. Add ginger slices and garlic, stir-fry over medium heat until fragrant.
Add chicken and stir-fry over medium heat until golden brown (no need to be fully cooked). Add the Spices Pack and stir-fry for around 2 minutes until the flavour of the spices comes out.
Add the first pouch of Sauce for Hot and Spicy Chicken Pot. Stir-fry until well mixed. Pour 80 ml of water. Cover with lid and simmer for 2 minutes. Add the second pouch of Sauce for Hot and Spicy Chicken Pot and other ingredients (such as red onions, green and red peppers etc.), and stir-fry for around 1 minute. Add Extra Spicy Chili Powder according to personal preference of spiciness. Stir-fry until even. Add the abalone and mix well. Add corianders and serve.
After enjoying the chicken pot with abalone, add the reserved abalone sauce and proper amount of boiling water as hotpot soup base. And pair with Seafood XO sauce as dipping sauce to enhance the enjoyment!
Add Shaoxing Huadiao Wine before adding the coriander can bring out the aroma