Abalone Chicken Soup
|Water||2 1⁄2 Quart (10 Cups)|
|Chicken thighs||1 Pound|
|Rice wine/Dry sherry||1 Tablespoon|
|Green onions||2 , chopped in 4 inch pieces|
|Salt||1 1⁄2 Teaspoon|
|Canned abalone||4 Ounce (Drained)|
|Baking soda||1⁄2 Teaspoon|
|Sesame oil||1 1⁄2 Teaspoon|
Bring 10 cups water to a boil in a large saucepan over high heat.
Chop each chicken thigh into two 1-1/2- to 2-inch lengths with a sharp cleaver.
Add chicken pieces, wine, ginger root, green onions and salt to boiling water.
Reduce heat to low, cover and simmer 1 hour.
Cut abalone into 1/4-inch slices.
Combine baking soda and sesame oil in a small bowl.
Add sliced abalone; mix well and let stand 20 minutes, turn heat under soup to high.
Cook 3 to 4 minutes.