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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