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CHICKEN AND ABALONE POTAGE
 

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INGREDIENTS :
115g chicken breast, 1 can of abalone, 6 cups of chicken stock, 3 egg white, 1/3 cup of flour, 3 pieces of ham, 1.5T oil.

SEASONINGS:
1T rice wine, 1t chicken bouillon powder, 2t sesame oil.
 
PREPARATION :
1. Rinse chicken breast; Discard the skin; Chop finely; Add seasonings and mix well by stirring clockwise; Leave for 45 minutes; Gradually add egg white; Mix well to be chicken paste mixture.
2. Slice abalone and reserve the sauce for later use.
3. Rinse ham in running water and mince.
4. Heat a wok with 1.5T oil over a high heat; Add 1/3 cup of flour; Stir-fry over a low heat till light yellow; Add 6 cups of chicken stock, abalone sauce and abalone; Bring to the boil over a high heat; Gradually stir in the chicken paste mixture; keep on stirring till all the mixture has been added; Immediately turn off the heat; Remove and sprinkle with minced ham. Ready to serve.
 
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