Truffle Infused Baby Abalone Claypot Rice

Serving 4 pax
Preparation Time 45 mins
Skill Intermediate

For braising Baby Abalone:
1 can Golden Chef South African Baby Abalone
5 tbsps Golden Chef Abalone Sauce
8 Dried Shiitake Mushrooms (Pre-soaked)
1 tbsp Truffle Oil
1 tsp Sugar
1 tsp Rice Wine
1 tsp Dark Soy Sauce
800ml Chicken Stock
50g Spring Onion (Cut into 2cm length)
1 tbsp FairPrice Canola Oil
20g Ginger
10g Corn Starch*

For Chicken:
1 Chicken Thigh (Chopped into chunks)
1 tsp Golden Chef 100% Pure Sesame Oil
2 tbsps Golden Chef Abalone Sauce
2 tsps Light Soy Sauce
A dash of Pepper

For Claypot Rice:
50g Preserved Sausages (Lup Cheong)
100g Kai Lan
2 cups Rice (Pre-soaked for 2hrs)
200ml Water
1 tbsp Shallot Oil

*Available at your nearest FairPrice store.

  1. Use medium high heat and stir fry spring onion with oil till fragrant. Add shiitake mushrooms and continue to stir fry.
  2. Add in Chicken Stock and bring to boil. Add Golden Chef Abalone Sauce and simmer for 10mins.
  3. Add in Golden Chef South African Baby Abalone, simmer for 20mins. Add pepper and sugar.
  4. Add in dark soya sauce, rice wine & truffle oil. Set aside.
  5. Marinate the chicken pieces with seasonings. Refrigerate for 30 minutes.
  6. Cook pre-soaked rice and preserved sausage in a claypot or rice cooker.
  7. Add in kai lan and marinated chicken when rice is 80% cooked .
  8. Pour the braised abalone and sauce over rice when cooked.
  9. Cover the lid and continue to cook over high heat for 3 mins.
  10. Ready to serve.
Browse Recipes