Abalone or what we called Bao Yu in Chinese, is considered a delicacy in Asian cuisine. Abalone is considered a luxury item, and is traditionally reserved for special occasions such as weddings, Chinese new year and other celebrations. However, the availability of commercially farmed abalone has allowed more common consumption of this once rare delicacy. The flesh of abalones is widely considered to be a desirable food, and is consumed raw or cooked in a wide variety of dishes.
The abalone we purchased came in a can, already precooked. There are 2 pieces of abalones in the can and it costed us about $48.00/ can. The one we got is considered a medium-grade Australian abalone. The highest grade may cost double or more and come from Mexico.
Abalone has quite a chewy texture and some people may not like it for this reason (obviously not me!). You can use abalone not only in soup but also to stir fry with vegetable and other stuff. My mom likes to use abalone to make a soup and I can’t think of anything better than an abalone soup in a subzero temperature.
- 1 tsp chopped ginger
- 2 cloves garlic (finely minced)
- 1 Tbsp cooking oil
- 50 grams of boneless skinless chicken thighs or pork loin (cut into thin strips)
- 4 cups of chicken stock
- About 400 grams of abalone (slice into about ¼-inch thickness)
- 6-8 jumbo scallops
- 1 stalk of green onions (finely chopped)
- Preheat oil in a medium-size pot. Add in ginger and saute until fragrant, about 1 minute. Add in the garlic and saute for another 30 seconds. Add in the chicken or pork and saute until they turn color. Add in the chicken stock and bring to a boil and then lower the heat to a gentle simmer and let it simmer for about 10 minutes. You can prepare ahead up to this point
- When ready to serve the soup, add in the sliced abalone and scallops and cook for about 1 minute or so. The abalone is already precooked and the scallops do not take long to cook. So we definitely don't want to overcook them. Season with pinch of salt to your taste
- Garnish with chopped green onion and serve immediately