Golden Chef South African Baby Abalone with Korean Rice Cake

Name: Golden Chef South African Baby Abalone with Korean Rice Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 can Golden Chef South African Baby Abalone (3 pieces); 400 g Korean rice cakes; 200 g Chicken leg, boneless and sliced; 200 g Leek, outer leaves discarded, cut diagonally into sections; 10 pieces Dried small black fungus, soaked; 100 g Carrot, peeled and cut into thick stripes; 2 Green chilli; 5 Dried chilli, seed discarded, cut into smaller sections; 3 Spring onions, cut into sections; 4 Ginger, peeled; 3 Garlic cloves, peeled and sliced; 100 g Onion, cut into small wedges; 1 Tbsp Golden Chef Premium Light Soya Sauce; 1 Tbsp Golden Chef Premium Abalone Sauce; 1 Tbsp Chinese wine; 1 tsp Sugar; 1 tsp Spicy bean paste; 1 tsp Szechuan peppercorn; 500 ml Stock or water; 2 Tbsp Potato starch

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Level

easy

Cooking

30 min

Preparation

20 min

Ingredients

Servings

Golden Chef South African Baby Abalone (3 pieces)	1 can
Korean rice cakes	400 g
Chicken leg, boneless and sliced	200 g
Leek, outer leaves discarded, cut diagonally into sections	200 g
Dried small black fungus, soaked	10 pieces
Carrot, peeled and cut into thick stripes	100 g
Green chilli	2
Dried chilli, seed discarded, cut into smaller sections	5
Spring onions, cut into sections	3
Ginger, peeled	4
Garlic cloves, peeled and sliced	3
Onion, cut into small wedges	100 g
Golden Chef Premium Light Soya Sauce	1 tbsp
Golden Chef Premium Abalone Sauce	1 tbsp
Chinese wine	1 tbsp
Sugar	1 tsp
Spicy bean paste	1 tsp
Szechuan peppercorn	1 tsp
Stock or water	500 ml
Potato starch	2 tbsp

How to cook

Step 1

Turn on the “soup mode” of the rice cooker. Add 2 tablespoons of oil into the rice cooker and sear the chicken in it until browned.

Step 2

Add dried chilli, Szechuan pepper and fry until aromatic. Add the leek, black fungus, garlic, and ginger slices to fry for about a minute.

Step 3

Add onion, green chilli and the white parts of the spring onion. Add Chinese wine, stock, rice cakes and bring to a boil.

Step 4

Mix well and stir fry using a spatula to stir the bottom of the rice cooker.

Step 5

Add in abalone and all of the other sauces. Stir fry until the rice cakes are cooked through, with a soft but chewy texture. Stir in potato starch to thicken the sauce.