Main Course
Abalone Sauce Fried Rice
timer
60 MIN
signal_cellular_alt
Medium
person
4 servings
About This Recipe
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!
Instructions
Detailed preparation guide
servings
4
Total Time
60m
shopping_basket Ingredients
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
menu_book Directions
1
Step 1
Soak the ingredients in advance.
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
Check if the abalone is rehydrated by pinching the middle part. If it’s soft, it’s ready.
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
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
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
Mixing the abalone sauce with rice is also delicious.
8
Step 8
Let the leftover abalone sauce cool, then refrigerate it and remove the excess oil the next day.
9
Step 9
Store the abalone sauce in airtight freezer bags, one bag per serving.
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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