1 can abalone, 16 oz, cut into slices (reserve liquid)
1 tbsp lard
Wash chicken well and rub 1 tsp salt all over the skin of chicken. Stuff chicken with A and leave for ½ hour.
Place chicken on an enamel plate. Pour 3 tbsp boiling water over chicken. Bring a large saucepan of water to a rapid boil. Place a metal steaming rack in saucepan and steam chicken till cooked (30 to 45 minutes). Cut into pieces when chicken is cool. Reserve stock for gravy.
Place lettuce on a large serving plate, arrange the sliced abalone on top and then chicken.
Boil B in a saucepan, stir in C and allow to boil. Add the lard, stir and pour over chicken and abalone Garnish with sliced tomato. Serve immediately.
There are no comments yet
Do you like this recipe? Have you put your own twist to it? Please do share.