Abalone is a nutritious ingredient widely used in East Asian dishes. Today, TasteVN will go to the kitchen to guide you on 2 ways to cook delicious abalone hot pot!
1. Mixed Abalone Hot Pot
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Preparation
1 hour
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Difficulty
Easy
Ingredients for Mixed Abalone Hot Pot For 10 people
Small abalone 8 pieces (1 can of canned abalone) Sea cucumber 120 gr Sea asparagus 400 gr (1 can of canned sea asparagus) Shrimp 6 pieces Deboned chicken thigh 150 gr Pork belly 100 gr Egg tofu 240 gr (pre-fried) Broccoli 200 gr Dried shiitake mushrooms 5 pieces Oyster mushrooms 80 gr Cabbage 250 gr Carrot 20 gr Ginger 15 gr Minced garlic a little Sesame oil 2.5 teaspoons Abalone sauce 2 teaspoons (or oyster sauce) Cornstarch 1/2 teaspoon Soy sauce 2 teaspoons Dark soy sauce 1 teaspoon Common seasoning a little (sugar/salt/pepper) Cooking oil 200 ml
How to choose fresh ingredients
How to choose fresh shrimp
- Choose shrimp with shiny shells, firm bodies, heads that are tightly attached to the body, legs firmly attached to the body, and firm meat.
- Avoid buying shrimp that are slimy or have legs that have turned black, as these are signs that they are no longer fresh.
- Do not buy shrimp with spread-out, loose tails, missing tail fins, and not neatly arranged because they may have been caught a long time ago and soaked in preservatives.
See more: How to choose fresh shrimp and how to preserve fresh shrimp in the refrigerator for the longest time
How to choose fresh chicken
- You can buy chicken breast or boneless chicken thighs at the market or supermarket. Choose pieces of chicken that are elastic when gently pressed.
- Choose chicken with light yellow or dark yellow meat, without bruises, blood clots, or sliminess. At the same time, the skin should be thin, smooth and free from unpleasant odors.
How to choose fresh oyster mushrooms
- You should choose mushrooms with large, long, and firm stems as they will be sweeter than those with small stems.
- Avoid buying mushrooms that have black tips or are bruised purple because they may have been stored at too cold temperatures.
- You can touch them with your hands; if they feel slimy, do not buy them.
- You can check the expiration date; oyster mushrooms, if stored properly, usually have a shelf life of about 2 years.
How to choose fresh and delicious carrots
- You should choose carrots that are straight, have smooth skin, and a bright orange color.
- Additionally, when holding the carrot, it should feel heavy, firm, and hard, not soft, bruised, or misshapen. Avoid selecting carrots that are too large, as they often contain more fiber and their sweetness tends to decrease.
How to prepare Mixed Abalone Hotpot
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Prepare and marinate chicken
After purchasing the chicken, wash it with diluted salt water, drain, and place it in a bowl. Then add 1/2 teaspoon of cornstarch, 1/2 teaspoon of sesame oil, 1 teaspoon of soy sauce, a little white pepper, and mix well to marinate the chicken for about 15 minutes for it to absorb the flavors.
How to clean chicken properly and eliminate odor:
- Rub slices of lemon and a little coarse salt on the chicken, then rinse it with clean water.
- Rub minced ginger and white wine on the chicken for about 15 minutes, then rinse clean.
- Mix vinegar with salt in a ratio of 1:2, rub the mixture on the chicken, and rinse with clean water.
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Preparation of seafood
Shrimp peeled, head, legs, and tail removed, deveined, diced small, then put the shrimp in a bowl of diluted salt water to wash off the fishy smell.
Use a sieve to separate the liquid from the canned abalone and sea asparagus.
Tip for quickly deveining shrimp:
- Count backward from the tail of the shrimp to the second groove connecting the two segments of the shrimp shell, pierce a toothpick through this spot and gently pull the black vein to remove it.
- You don’t need to use a knife to cut the back of the shrimp; you can also use a toothpick to pry open the head portion of the shrimp body to reveal the black vein. Gently pull this black thread out with your hand, and the shrimp is clean.
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Prepare other ingredients
Soak the shiitake mushrooms in water for about 60 minutes before cooking. After the mushrooms have expanded, rinse them with water several times and squeeze out the water. Remove the stems and cut the mushrooms into bite-sized pieces.
Place the soaked shiitake mushrooms in a bowl with 1 teaspoon of sesame oil, 1 teaspoon of soy sauce, 1/2 teaspoon of sugar, and mix well to let the mushrooms absorb the seasoning.
Wash the carrots, carve them into flower shapes, and cut them into bite-sized pieces. Cut the broccoli into small florets, rinse with diluted saltwater, then rinse with clean water and drain. Next, blanch briefly in boiling water and soak in cold water to maintain their fresh green color.
Clean the oyster mushrooms, soak them in saltwater for 5 – 10 minutes, then rinse with water and drain.
Cut the cabbage into bite-sized pieces and soak in diluted saltwater for about 5 minutes, then drain.
Wash the pork belly with diluted saltwater and slice it thinly.
How to prepare different types of mushrooms:
- Soaking shiitake mushrooms in warm water will help them expand faster, but this will reduce the nutritional content in the mushrooms.
- You should add a little salt to the soaking water for shiitake mushrooms, as this will help remove dirt from the mushrooms.
- To completely soften the shiitake mushrooms, you can blanch them in boiling water for about 2 minutes, then add a little white wine and cook for another 15 minutes.
- When soaking and washing oyster mushrooms, do not soak them too long in water as it will cause the mushrooms to lose their natural sweetness and nutrients.
See more: 9 uses of shiitake mushrooms (shiitake) and dishes made from shiitake mushrooms
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Stir-fry the ingredients
Heat a pan with oil on the stove, when the oil is hot, add the chicken and stir-fry until the chicken is browned and cooked about 80%.
Next, heat another pan, add a little oil and 2 – 3 slices of ginger to stir-fry briefly, then add 120g of cleaned sea cucumber and stir-fry for 10 – 15 minutes. Transfer the sea cucumber to a plate, and continue to add shrimp to fry until cooked.
Tip: Stir-frying the chicken will render the fat which helps the chicken absorb the spices better and taste better when cooked.
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Cooking Hot Pot
Place a pot on the stove, add a little oil, a few slices of ginger, some minced garlic to sauté until fragrant, and then add mushrooms to stir-fry briefly. Next, pour in 300ml of filtered water and canned abalone juice along with canned sea asparagus, cover and cook until boiling, then add 2 teaspoons of abalone oil (or oyster sauce), 1 teaspoon of soy sauce, carrots, oyster mushrooms, sea cucumber, and egg tofu, cooking for about 15 minutes.
After that, remove all the food to cool, gradually add about 70ml of cornstarch water to the broth and stir well until the broth thickens.
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Final Product
Arrange all the food into the pot including abalone, sea cucumber, sea asparagus, and various vegetables, then add the broth and cook for an additional 5 minutes until the broth boils, then turn off the heat and add 1 teaspoon of sesame oil. After completion, you can dip the pork belly and cabbage into it and slowly enjoy.
The seafood is fresh and sweet, the broth is thick and smooth, along with crispy delicious mushrooms, and the aroma fills the kitchen making diners unable to resist.
2. Abalone and Chicken Feet Hotpot
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Preparation Time
45 minutes
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Difficulty Level
Easy
Ingredients for Abalone and Chicken Feet Hotpot Serves 4 people
Small abalone 12 pieces (1 can of canned abalone) Chicken feet 1 kg Dried scallops 100 gr Sea cucumber 500 gr Smoked meat 500 gr Dried shiitake mushrooms 300 gr Soy sauce a little Cooking wine a little Pepper a little Salt a little Soy sauce 3 tablespoons Cornstarch a little
How to Choose Fresh Ingredients
How to choose fresh chicken feet
- Chicken feet should be purchased from reputable stores that ensure food safety.
- Choose chicken feet that have a natural pinkish-white color, with no unusual colored spots such as green, red, or yellow on the skin.
- If they feel slimy to the touch or have strange fluids leaking out, do not buy them.
- Water-injected chicken feet have a uniform and beautiful appearance, plump, with swollen toes that feel soft when squeezed. Normal chicken feet are small and unattractive, with four toes bent inward.
- There are two types of chicken feet: local chicken feet and industrial chicken feet, with industrial chicken feet being more popular due to their meatiness, making them convenient for bone removal dishes.
- You can buy pre-boned chicken feet or buy them and remove the bones at home!
How to choose delicious bacon
- You should choose to buy bacon in sealed packaging, vacuum-packed and with the latest production date at supermarkets like TasteVN nationwide or buy online at bachhoaxanh.com.
- Additionally, the fat of the bacon should be white or slightly yellow, while the meat should be pink or bright red, with no signs of sliminess and unpleasant odors.
How to prepare Chicken Feet Abalone Hotpot
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Prepare chicken feet
After purchasing the chicken feet, cut off the sharp nails, rub with salt, and then rinse thoroughly with cold water.
Tip for cleaning chicken feet, no fishy smell: Besides the above method, you can soak them in water mixed with 15g of baking soda and 15ml of rice vinegar for about 15 – 20 minutes. Soaking like this will remove any remaining dirt and help the chicken feet soften faster when cooked.
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Prepare seafood and other ingredients
Use a sieve to separate the abalone meat and abalone broth.
Broccoli, cut into small bite-sized florets, rinse with diluted salt water, then rinse again with clean water and drain, then blanch briefly in boiling water and soak in cold water to retain the fresh green color.
Dried shiitake mushrooms should be soaked in warm water for about 30 minutes to expand, then washed and drained to be ready for cooking.
After purchasing sea cucumber, place it in a basket with a little salt, then invert the basket and scrub several times to remove the slime from the sea cucumber. After that, cut open to remove the intestines, then use a brush to clean the sea cucumber. Next, wash the sea cucumber with a little white wine to eliminate the odor.
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Simmering the broth
Add the cleaned chicken feet, bacon, dried scallops, shiitake mushrooms, 500ml of canned abalone water, 3 tablespoons of soy sauce, 1 tablespoon of cooking wine into the pot, then cover and cook until boiling, then remove and let cool.
Use a strainer to remove the food and add the sea cucumber, continue to cook for 5 – 10 minutes.
Place a pan on the stove, pour in the broth and bring to a boil, then add the abalone along with 1 tablespoon of oyster sauce, cover and cook until boiling. Add a little cornstarch water and 1 tablespoon of cooking wine, cook for an additional 3 – 5 minutes then turn off the heat.
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Final product
When eating, add the various ingredients to cook until done and then enjoy. The abalone and sea cucumber are tender and flavorful, the broccoli is crunchy and sweet, combined with the rich broth creates a wonderful experience for the eater.
Note:
You can use canned abalone as in the article to save preparation time or buy fresh abalone to prepare yourself to ensure the freshness and deliciousness of the abalone!
How to choose fresh and delicious abalone:
- When buying abalone, lightly poke the side of the abalone with your finger; if it has a responsive bounce, it is fresh abalone.
- You can recognize good abalone by looking for those with a thick, round body, plump meat, uniform body, no cracks, and no defects; when you hold it, you will often see a red line in the middle.
How to prepare abalone:
- Use a knife to pry the abalone meat out from inside.
- After taking out the meat, wash it again with water to remove impurities and the black membrane attached around the abalone.
- Use a small knife to cut off the edges around the abalone meat and the membrane surrounding the abalone.
- Remove the membrane surrounding the abalone.
- You can separate the meat from the abalone scoop according to your preference.
- Finally rinse all the prepared abalone meat one last time.
How to choose delicious sea cucumber
Dry sea cucumber: The dark black color of the outer ash layer, naturally fragrant, not moldy, no foul smell or strange taste, dry.
Fresh sea cucumber: You should choose sea cucumbers sold at specialized seafood stores as these are safe and reliable places. Choose fresh sea cucumbers that are elastic to the touch, slightly slimy, and when touched, they squirt water causing the body to deflate, as this indicates they are still alive. Do not use those with bright colors as they may contain toxins that are dangerous.
How to properly prepare sea cucumber
- For fresh sea cucumber, you just need to remove the insides and soak it in crushed ginger wine to eliminate the odor, then rinse it, and it can be stir-fried.
- You can grill it briefly for fragrance and then scrape off the slimy layer, then soak in cold water for 30 minutes to reduce the saltiness. When the sea cucumber is completely soft, peel off the outer skin and rinse well. Finally, blanch briefly and soak in cold water to create a crisp texture.
- For dried sea cucumber, soak the sea cucumber in warm water for about 12 to 18 hours until soft, elastic, and easy to cut. Use a knife to gently cut the belly, remove all the insides, then rinse thoroughly and drain.
- Blanch the sea cucumber briefly in water with crushed ginger for 30 minutes. After that, remove and soak in cold water for about 10 minutes to make the sea cucumber crispy and not fishy.
See more:
With 2 methods to cook abalone hotpot, I hope your family will have more options for family meals. Wishing you success.
*Recipe and images referenced from the YouTube channel Spice N’ Pans
