Marinated Abalone Recipes

Steps:

• 1. Drain canned abalone (reserve liquid for soup). Slice thin or cut in strips. 2. Combine soy sauce, wine vinegar, sugar and sesame oil. Mix well, then pour over abalone and toss. 3. Refrigerate, covered, 1 hour. VARIATIONS: * Cut abalone in 3/4-inch cubes. Marinate 15 minutes in a mixture of 1/4 cup of its own liquid, 2 teaspoons soy sauce and 1 teaspoon peanut oil. Sprinkle lightly with pepper and serve on toothpicks. * Use half a can of abalone and add 1 cup celery hearts or tender stalks, slivered. In step 2, make the dressing with 1 tablespoon soy sauce, 1 teaspoon sugar, 1/2 teaspoon salt and a few drops of sesame oil. Toss, then refrigerate only 30 minutes. * Use half a can of abalone and add 2 cucumbers, peeled and either sliced or cut in strips. In step 2, make the dressing with 1 tablespoon soy sauce and 1 teaspoon sesame oil. Toss, then refrigerate only 30 minutes. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• If the breasts are thick slice them in half lengthwise and then place between sheets of waxed paper and pound them thin.
• Place the pounded breasts in a closed container and pour in the clam nector and garlic.
• Cover and refrigerate for 36-48 hrs making sure that all of the chicken is covered in the nector.
• If not, then turn the chicken 3 or four times during marinating.
• Drain well just before cooking, dip in slightly beaten eggs and bread crumbs and lightly fry in the butter/oil.