Abalone Congee
Shell Out for the Best – Abalone Congee
Since ancient times, abalone has been seen as the epitome of seafood delicacies. Its flesh is soft and delicate, with a wonderful fresh flavor with which no other seafood can compete. Abalone is at its best in the spring and autumn seasons.
Nutritional Information
Abalone congee nourishes yin and clears internal heat, aiding the liver and clearing the eyes. It stabilizes blood pressure, cools and transforms phlegm, moistening dryness and benefiting the intestines. Congee made with abalone nourishes the skin and is suitable for those suffering from dizziness and fainting spells, cataracts, vomiting blood, or insomnia.
Cantonese Kitchen Secrets
Abalone shell is a famous ingredient in traditional Chinese medicine. It calms the liver and lowers yang, benefits yin and clears the eyes. Using it in the preparation of congee can enrich its nutritional effects.
Ingredients
- 5 ounces (150 grams) abalone
- 1/2 cup (100 grams) rice
Seasonings
- sesame oil
- ground white pepper
- celery powder
- salt
Cooking Directions
- Soak the abalone in a 1:20 mixture of salt water for 15 minutes. Rinse it with more salt water, then place in boiling water for 20-30 seconds and immediately remove. After rinsing with unsalted water, remove the outer shell and the organs. Cut the abalone flesh into quarters. Wash the shell clean and leave to one side.
- Wash the rice and soak for 30 minutes.
- Place the appropriate amount of boiling water in a pot, then add the rice and abalone shell. After bringing to the boil, reduce to a simmer until it forms a thick congee.
- Add the abalone flesh and cook for another 15 minutes. Add salt, white pepper, and celery powder to taste, then pour in sesame oil.