ABALONE AND CHICKEN SOUP WITH CHINESE NOODLES
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
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
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.