I am having Abalone Chicken Soup for dinner tonigt, I had bought from the super market a "kampong" chicken or our local "free-range" chicken. But I seriously doubt that our "kampong" chicken is really free range. After removing the skin, I realsed how much fat this chicken had. Even as I had removed most of it, when I started boiling the chicken - I was able to skim out about another bowl of oil. For Abalone Chicken Soup - we must not have too much fat in the soup, as it will destroy the delicate taste of the abalone. I have removed the chicken - which was cooked in the stock for 20 mins. It will then be served with a special sauce.
In the remainding soup stock - additional 4 pieces of chicken bones were added, in addition to that, about 250g of fresh lean pork was added. This soup will then be used to cook the defrosted fresh abalone - which I had bought when I went to Australia in July. I had gotten my friend in Perth - where a few abalone farms are located, and had them sent via DHL to me. It was worth it. In addition to fresh abalone, I have to clear some of my canned abalone - which are gifts from friends and suppliers (since Chinese New Year - last year, if I don't eat it, it will be wasted).
Wow...what a sumptous meal we are going to have tonight.
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