This Easy Abalone Chicken Soup is perfect for family dinners or Chinese New Year (CNY.) I use canned abalone to make it easier, and exclude the herbal ingredients to make the chicken flavor really shine.
Jump to:
⭐ Why This Recipe is a Star
- Easy but tasty: Only 5 ingredients (+an optional 2 more), this recipe pretty much just involves simmering and skimming but the chicken flavor really shines through. (We use canned abalone instead of dried abalone to reduce the amount of work!)
- Auspicious: In Chinese, abalone is a homonym for bursting with abundance, so it's considered a lucky and luxurious food. (Which is why it's always on the Chinese New Year menu and other special occasions.) Chinese elders, in particular, will be very happy to see abalone on the dinner table (if they don't have to pay for it.)
🥘 Ingredients
You will only need a few simple ingredients for this Chinese soup:
- chicken: I have used a whole chicken as you get more bang for your buck this way, but you can also use the same amount of chicken parts. I would strongly recommend a mix of chicken wings, chicken quarters/ thighs, and chicken feet if you can get them. (The wings and feet give gelatine to the broth, whilst the chicken thighs or quarters are less likely to be overcooked than chicken breasts, resulting in juicier meat.)
- chicken broth: I used homemade chicken stock, but you can also use shopbought, chicken powder, or a chicken bouillon cube. If not using your own, I suggest using more wings/ feet as the soup will not have enough collagen (the mouthfeel will not be as silky and it may taste quite watery.) If you substitute with water and do not increase the chicken cooking time, the soup will be bland and thin. (I chose not to cook the chicken for longer, as I want it still juicy, and not too dry and tasteless to eat.)
- canned abalone: These come in all shapes, styles, and price points. (Cans with bigger pieces of abalone tend to be more expensive.) For example, some canned abalones are preserved in their natural state whilst others are braised. I used the former for this recipe but you can also use braised ones. (Abalone is a staple at the Chinese New Year table- click here for more ways to use canned abalone, such as Chinese abalone porridge and abalone salad!)
- fresh ginger: chicken and ginger go together in Asian cooking like bread and cheese. There's no need to peel if you wash it well but if you really want to do so, the easiest way is with the back of the spoon.
- dried scallops: these give the soup umami flavor and some salt. You can also replace with other types of dried seafood such as dried anchovies or dried conch.
- beech mushrooms: feel free to omit but I like to add some to make the soup more of a complete meal
📖 Variations & Substitutes
- with goji berries: I didn't add them, but a sprinkle of goji berries do give foods a natural sweetness. Rinse a Tablespoon, soak in hot water, then add to the soup in the last 2-3 minutes of cooking.
- ginseng chicken soup: You can also add dried ginseng- click through for the exact instructions.
- black chicken soup: you can use black silkie chicken instead of regular poultry
- more luxurious: you can also add pork ribs, chinese mushrooms (shiitake), and fish maw for a more premium soup
🔪 Step-by-Step Instructions
I am too lazy to blanch chicken- with pork it's essential but not for chicken, in my opinion. However, I cover blanching under "Expert Tips" below.
1a. Rinse the dried scallops then soak in 1 cup of hot water. Normally, we would soak for at least 30 minutes, but since we're simmering for 1.5 to 2 hours, I find you can just add it to the soup pot immediately.
1b. Wash and smash the ginger with the back of your knife then slice.
1c. Add the water, 1 Cup chicken stock, 7 Cups of water (or enough water to cover the chicken), abalone, ginger slices, dried scallops and soaking water to a large pot.
2a. Bring to the boil then reduce to low heat- we only want the soup to simmer.
2b. Let the soup cook on low heat for at least 1.5 to 2 hours. (Longer gives the soup more flavor- you can even take it to 4 hours but your chicken meat will be dry and tasteless by then.)
2c. Skim out the scum and foam.
Optional Steps
3. 5 minutes before you want to serve, add the mushrooms to the pot.
Note: You may need to increase the fire then, to ensure the mushrooms are cooked through before serving.
🥡 How to Store
Store extras in an airtight container in the fridge for 1-2 days. Bring back to the boil and make sure it's piping hot before serving. Do not reboil more than once.
👩🏻🍳 Expert Tips
Tip #1: If you want your chicken soup to be super clear, blanch the chicken first. (Start with cold water.) For restaurant quality, sieve your chicken stock once it's finished boiling.
Tip #2: If you want to use fresh abalone instead, add it at the end of the cooking process to keep it soft and tender.
Tip #3: You can add some of the canned abalone brine to the soup, or add it to stir-fries.
🥗 Other Chinese New Year Recipes
Enjoyed this easy Chinese New Year soup Recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below! If you REALLY liked this canned abalone dish, please consider supporting it by buying me a bottle of soy sauce! 🙂 (No obligation though!) Thank you and have a great day!
EASY Abalone Chicken Soup
Equipment
- Large pot
Ingredients
- 1 2.5lb whole chicken You can also use the same amount of chicken parts. I would strongly recommend a mix of chicken wings, chicken quarters/ thighs, and chicken feet if you can get them. (The wings and feet give gelatine to the broth, whilst the chicken thighs or quarters are less likely to be overcooked than chicken breasts, resulting in juicier meat.)
- 1 Cup chicken broth I used homemade chicken stock- it should be thick enough to form a jell- but you can also use shopbought, chicken powder, or a chicken bouillon cube. If not using your own, I suggest using more wings/ feet as the soup will not have enough collagen (the mouthfeel will not be as silky and it may taste quite watery.) If you substitute with water and do not increase the chicken cooking time, the soup will be bland and thin. (I chose not to cook the chicken for longer, as I want it still juicy, and not too dry and tasteless to eat.)
- 1 can abalone : These come in all shapes, styles, and price points. (Cans with bigger pieces of abalone tend to be more expensive.) For example, some canned abalones are preserved in their natural state whilst others are braised. I used the former for this recipe but you can also use braised ones. (Abalone is a staple at the Chinese New Year table- click here for more ways to use canned abalone, such as Chinese abalone porridge and abalone salad!)
- 2 inch fresh ginger There's no need to peel if you wash it well but if you really want to do so, the easiest way is with the back of the spoon.
- 5 dried scallops You can also replace with other types of dried seafood such as dried anchovies or dried conch.
- 2 oz beech mushrooms feel free to omit but I like to add some to make the soup more of a complete meal
- ¼-½ teaspoon salt or to taste (it will also depend on how much liquid is left in your soup pot in the end.)
Instructions
- I am too lazy to blanch chicken- with pork it's essential but not for chicken, in my opinion. However, I cover blanching under "Expert Tips" above.
- Rinse the dried scallops then soak in 1 cup of hot water. Normally, we would soak for at least 30 minutes, but since we're simmering for 1.5 to 2 hours, I find you can just add it to the soup pot immediately.
- Wash and smash the ginger with the back of your knife then slice.
- Add the water, 1 Cup chicken stock, 7 Cups of water (or enough water to cover the chicken), abalone, ginger slices, dried scallops and soaking water to a large pot.
- Bring to the boil then reduce to low heat- we only want the soup to simmer. (You should not see large bubbles.)
- Let the soup cook on low heat for at least 1.5 to 2 hours. (Longer gives the soup more flavor- you can even take it to 4 hours but your chicken meat will be dry and tasteless by then.) If necessary, add more water.
- 5 minutes before you want to serve, add the mushrooms to the pot. (You may need to increase the fire then, to ensure the mushrooms are cooked through before serving.) The chicken will be tender enough to cut with just a spoon.
- I sometimes serve the soup unseasoned (there is salt from the dried scallops) but ½ to ¾ teaspoon of salt (or to taste) will give it a better flavor.
Notes
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
Nutrition
If this Asian chicken soup recipe was helpful, maybe you'd like to sign up for my newsletter in which I send you more tips and tricks to make authentic Asian food?
Comments
No Comments