Free-range chicken 1pc (around 1.5kg)
South African abalone 6pcs (around 500g in total)
Shallots 100g
Sectioned scallions 50g
Garlic gloves 50g
Ginger slices 50g

Dark Soy Sauce 10g
Maggi 6g
Sugar 10g
Oyster sauce 8g
A dash of sesame oil
A dash of Huadiao cooking wine
Corn starch 15g
Salt 10g
Chicken powder 12g




Dark soy sauce, sugar and huadiao cooking wine are the essentials in Huaiyang cuisine. We introduce you to a traditional dish with chicken and abalone with tantalizing aroma and flavours. Best for sharing with family and friends.
To contribute to sustainable cooking, we chose to cook with free-range organic chicken – as high-welfare meat, it is not only better for the chicken, but also offers better taste and meat texture. Apart from that, having a nose-to-tail approach is very common in Chinese cuisine. Chicken intestines, for example, can be used to create other dishes, such as the Eight-preciousness Hot Sauce (八寶辣醬), a traditional Shanghainese chicken intestine and vegetable dish. The bones can be used to boost flavour and add depth to broth.


1. Rinse chicken thoroughly. Remove intestines and bones. Cut the chicken into bite-size pieces.
2. Rinse abalone. Cut its surface diagonally to create a diamond-shaped pattern. Blanch it, drain well and set aside.
3. Heat oil in a casserole. Add scallions, garlic, ginger, and shallots. Fry till aromatic.
4. Drain the scallions, garlic, ginger and shallots and set aside. Remove the oil from the casserole.
5. Add chicken and fry till golden brown.
6. Add abalone and stir-fry. Mix in dark soy sauce, Maggi, sugar, oyster sauce, sesame oil, salt and chicken powder, then simmer.
7. Mix corn starch with water. Add the mixture to thicken the sauce.

Includes better meat
Includes better meat