Abalone Sauce Fried Rice

Abalone Sauce Fried Rice

Indulge in the rich, umami-packed flavors of this luxurious **Abalone Sauce**, a gourmet delight perfect for elevating any dish. Made with premium **dried abalone, scallops, chicken, and aromatic saffron**, this sauce is simmered for hours to achieve a deep, savory taste. The abalone is meticulously rehydrated for a tender, elastic texture, while **dried mushrooms and soy sauce** add earthy notes. Two cooking methods ensure flexibility—simmer all ingredients together or add dried scallops later for a layered flavor. The result is a velvety, **intensely flavorful sauce** that pairs beautifully with rice, noodles, or as a glaze for meats. No salt is needed—its natural richness shines through! Store leftovers in freezer-friendly portions for quick, restaurant-quality meals anytime. A little goes a long way with this **decadent, versatile abalone sauce**!

60 Minutes
Medium
4 servings

Ingredients

Metric US
4 serving

Main Ingredients

🥩
abalone
100g
🥩
dried scallop
50g
🥩
chicken
150g

The aromatics

🧅
dried mushroom
20g

The sauce & seasonings

🧂
soy sauce
2 tbsp
🧂
saffron
0.5g
🧂
scallion
30g
🧂
ginger
20g

Instructions

1. Step 1

Step 1
Soak the ingredients in advance.

2. Step 2

Step 2
Soak the dried abalone in cold water for 24 hours, then brush off the dirt and wash it clean. Put it in a thermos with boiling water and let it sit overnight, until it becomes elastic and soft.

3. Step 3

Step 3
Check if the abalone is rehydrated by pinching the middle part. If it’s soft, it’s ready.

4. Step 4

Step 4
Method 1: Put all the main ingredients in a pot, add cold water, and bring to a boil. Remove the foam, then simmer for 6-8 hours. Strain the soup and put it in a small pot with the rehydrated abalone, dried scallop, saffron, and soy sauce. Simmer for another hour.

5. Step 5

Step 5
Method 2: Put all the main ingredients except the dried scallop in a pot, add cold water, and bring to a boil. Remove the foam, then simmer for 6 hours. Strain the soup and put it in a small pot with the rehydrated abalone, dried scallop, saffron, and soy sauce. Simmer for another hour.

6. Step 6

Step 6
The abalone sauce is now ready. It’s very flavorful, so no salt is needed. It can be used for various dishes such as serving with rice, noodles, or as a sauce for other foods.

7. Step 7

Step 7
Mixing the abalone sauce with rice is also delicious.

8. Step 8

Step 8
Let the leftover abalone sauce cool, then refrigerate it and remove the excess oil the next day.

9. Step 9

Step 9
Store the abalone sauce in airtight freezer bags, one bag per serving.

10. Step 10

Step 10
Put the bags in a freezer box and store them in the freezer. Take out one bag when needed.

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