1 abalone, 2 bamboo shoots, 1 chicken leg, 75g thousand-year-old ham, 2 stalks of baby bok choy, 3 cups of water, 2 cups of chicken stock.
(1) 1t chicken bouillon powder, 1t cornstarch, 1t water.
(2) 2t salt, some ground white pepper, 1t rice wine.
1. Add seasoning (1) to a bowl and mix well.
2. Rinse and cut chicken leg into pieces; Blanch in boiling water for 20 seconds so as to drain the blood; Remove and immediately rinse in running water; Pat dry; Marinate in seasoning (1) for 30 minutes.
3. Rinse and blanch bamboo shoots in boiling water for 5 minutes; Remove; Discard the shells; Cut into pieces.
4. Rinse and blanch thousand-year-old ham in boiling water for 1 minute so as to remove the saltiness; Remove and drain.
5. Slice abalone coarsely; Rinse baby bok choy.
6. Pour 3 cups of water and 2 cups of stock to a pot; Bring to the boil over a high heat; Add bamboo shoots, chicken leg and thosand-year-old ham to the pot; Bring to the boil over a high heat; Cook over a low heat for 20 minutes; Add sliced abalone, baby bok choy and seasoning (2); Cook over a high heat for 5 minutes. Ready to serve.
1. Frozen chicken should be transferred from the freezer to the lower shelf of a refrigerator a night before the day you intend to cook them to ensure they thaw slowly.
2. To tenderize frozen or chilled chicken and remove the unpleasant "frozen food" taste, it is better to rinse in running water for 20 minutes before cooking.
3. Canned abalone is more suitable for cooking soup while fresh abalone is suitable for cold dishes or stir-frying.