Minced Chicken with Abalone Potage

Name: Minced Chicken with Abalone Potage (Chi jung pao yu keng)
Cuisine: Chinese
Ingredients: 1-½ teaspoons salt; ½ tablespoons wine; 1 tablespoon chicken grease; 6 cups soup stock; 4 tablespoons flour; 1 tablespoon minced ham; 5 tablespoon lard (or shortening); 5 tablespoon lard (or shortening); ⅔ can abalone (or 10 oz. fresh); ⅔ can abalone (or 10 oz. fresh); 4 egg white; ⅔ cup minced chicken breast meat

Chi jung pao yu keng

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

⅔ can abalone (or 10 oz. fresh)
⅔ cup

Asia
Taiwan
Shansi
Shantung
Honan
Hopeh
Soup

Method

Put the minced chicken meat in a bowl, add wine and ½ teaspoon salt. Mix it well, then add 1 egg white to bowl one at a time, mix well between additions.
Remove the abalone from can and slice it very thin, about 1” wide by 2” long. Reserve the abalone juice from can in another bowl.
Heat lard in frying pan (about 260°), add flour and fry a few seconds