ABALONE AND CHICKEN SOUP WITH CHINESE NOODLES

 Serves 2

 INGREDIENTS:

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1 can of Ocean Road Abalone 250ml chicken stock (see below) 1 pack of Chinese noodles 1 spring onion, finely chopped

 

INGREDIENTS FOR CHICKEN STOCK:

1 whole chicken without thighs 225g chicken feet (can be replaced with chicken wings) 200g mushroom ½ celery without leaves, roughly chopped 2 onions, roughly chopped 3 tomatoes, chopped to half 3 cloves of garlic 1 leek, roughly chopped 30 pieces (or 20g) of white pepper 2 springs of thyme 3 bay leaves 2 litres of water

 

METHOD:

 Preparation of the chicken stock

  • Remove the chicken skin, rinse and pat dry the chicken.

  • Place all the ingredients for chicken stock in a pot and bring it to the boil, and then reduces the heat to low and simmer for 4 hours with lid on.

  • Sieve the solids from the soup, set aside for serving.

 

Preparation of the abalone meat

  • Separate abalone from the brine in the can

  • Place abalone into a zip lock bag and seal

  • Boil a pan of water, turn off the heat and then place the bag of abalone in the water for up to 5 minutes or until the abalone is warmed through

 

To serve:

  • Mix the abalone juice with the chicken stock in a pan (ratio 1:1) and bring it to the boil. No seasoning is required.  

  • Cook the Chinese noodles in a separate pan and drain the water when the noddle is cooked.

  • Add the noodle in the soup mix, and then place abalone on top.

  • Sprinkle some spring onion for your liking to serve.