Twelve-head abalone in original soup (four cans)

Soak the frozen mushrooms in water overnight, stir-fry a little garlic seeds, about two teaspoons of oyster sauce, a little sugar, add two cups of water to the original soaking mushroom water, simmer over low heat for about an hour, remove and cut into cubes and set aside.

Cut 1/4 of the fresh chicken into pieces, drain the oil and sauté until fragrant, take it out and set aside.

Two marks of rice, for four to six people.

First, soak the rice in cold water for about 20 minutes. Discard the rice water and add the rice to the clay pot. When cooking rice, use one mark of water and one mark of rice as a reference.

Cook over high heat for ten minutes, then simmer over low heat and keep hot until ready.

First add a little oil, sauté ginger and green onions until fragrant, add in fresh chicken and fry until cooked, add diced mushrooms and stir-fry evenly.

Use 1/4 can of Haikui brand abalone original soup (original can of soup), add half a can of chicken soup, a tablespoon of oyster sauce, 1/2 teaspoon of light soy sauce, 1/4 spoon of dark soy sauce, a little sugar, heat it and add cornstarch water, mix When the sauce becomes thick and heated, add abalone and heat evenly before serving.

Arrange the chicken and mushrooms first, then the abalone and pour a little thick sauce. Heat the pot slightly to make it more fragrant and dry. This fragrant abalone and chicken claypot rice is a mouth-watering delicacy in autumn and winter.