Chinese Abalone

• 10 each baby abalone
• 250 grams pork ribs
• 250 grams old duck / chicken meat
• 250 grams goose / chicken / duck feet
• 50 grams chinese parma ham

1. preparing dried abalone: wash with little bit of cold water, soak with 3/4 cup cold water for 4 days or until double in size.
2. change water daily, keep in fridge during soaking period.
3. Cooking: boiling big pot of water, when boiled, put in 1/2 of all ingredient except abalone, take it out immediately when boiled
4. other 1/2 of the ingredient, deep fried in hot oil for 2 - 3 mins.
5. wash with hot water.
6. in the clay pot, lay 3 layers of bamboo mat at the bottom.
7. Arrange the following ingredients by order: start with pork ribs>Abalone(Face down)>Old Duck/Chicken>Chicken Feet>Goose feet, Last Parma ham
8. Add boiling water to cover all ingredients in the pot, turn to medium heat bring to boil, turn to slow heat, cook for 6 - 8 hrs.
9. Do not add any water during cooking period
10. when done, take out all ingredients, let the abalone face down to cool down for 1 to 2 hrs.
11. to serve.. reheat abalone sauce, add flavor put in abalone to reheat, serve with fresh cucumber
12. to keep: soak abalone in cooking oil, keep in fridge.

baby abalone, pork ribs, chicken meat, chinese parma

Taken from cookpad.com/us/recipes/367478-chinese-abalone (may not work)