Chinese Food Recipes and Cooking
Chinese food need never be a once-a-week-restaurant treat again!
Free mouth watering Chinese recipes, easy to follow & cook, Chinese cooking is simply rewarding!

Chinese Recipes
Chinese Salad
Tasty Soup
Fluffy Rice
Squids & Crabs

Noodles Delight
Chicken Recipes
Succulent Pork
Beef Recipe
Fresh Fish
Lamb & Mutton
Seafood Platter
Crunchy Vegetables
Nutritious Tofu
Assorted Dim Sum
Delicious Eggs
Shrimps & Prawns

Soothing Chinese Tea
Sauces & Seasoning
Chinese Desserts
Snacks & Appetizers
Cooking Methods
Chinese Kitchen

Glossary of Ingredients
Glossary of Cooking Terms
Kitchen Guide & Tips
Measurement Conversion
Food Articles & Fun Stuff
Learn to Speak Chinese
Chinese Restaurants
International Recipes
Asian Recipes
Chinese Cook Book
Chinese Cooking Videos
New Recipes
+ Crispy Five Spice Spring Roll
+ Deep Fried Taro Paste with Minced Duck Meat
+ Braised Stuffed Whole Cabbage with Abalone and Broccoli
+ Pan Fried Freshwater Prawns in Special Sauce
+ Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
+ Fried Glutinous Rice with Assorted Waxed Meats
+ Chilled Almond-Flavor Soybean Jelly with Longan
+ Spring Blossom Cold Dish Combination
+ Ginger Curry Mussel Stew
+ Tuna-filled Quinoa Croquette

Chinese Recipe - Abalone or Scallop with Asparagus

This is a Northern Chinese recipe


  • 15 oz. can abalone, drained, or 1 lb frozen scallops, thawed
  • 15 oz. can asparagus spears, drained
  • 1 tsp salt
  • 3 tsps cornstarch
  • ¼ cup rendered chicken fat or oil (see note)
  • 1 tbsp dry sherry
  • ½ tsp sugar
  • 1 ¼ cups clear broth
  • 3 tbsp water


  1. Slice the abalone thinly; if using scallops, cut into chunks. Set aside one third of the asparagus spears for garnish: cut the rest into 2 inch pieces. Sprinkle the chicken with half the salt and 1/2 tsp of the cornstarch.
  2. Heat the fat or oil in a pan. Add the chicken and stir-fry for a few seconds. Add the abalone or scallops, stir-fry for a few seconds, then add the asparagus pieces, sherry, sugar and remaining salt. Stir in the broth and bring to the boil.
  3. Dissolve the remaining cornstarch in the water and add to the pan. Simmer, stirring, until thickened. Transfer to a serving dish and garnish with the reserved asparagus.

Note: Rendered chicken fat imparts and excellent flavor to this dish. Prepare by trimming fat from chicken, chop and melt before using.

Chinese Seafood Recipes

Fried Shrimp Chinese Style, Fresh Squids with Onions, Fried Shrimps Balls, Deep-Dried Scallops recipe , Sea Cucumber with Brown Sauce recipe, Steamed Abalone recipe , Braised Sea Cucumbers in Brown Sauce, Fried Crab with Broccoli, Butter Prawn recipe, Fried Crab with Sauce, Stir Fried Squid with Leeks, Braised shrimp, Shrimp Toast



Custom Search
Bookmark and Share

Key in value & click anywhere outside the box to convert!

Temperature Converter

Weight Converter
*1 KG = 1000 grams.

Liquid Converter
*1 liter = 1000 ml.

New Articles
+ How to Make Chili Oil
+ All About Wontons
+ How to Make Chicken Stock
+ All About Wontons
+ How to make chicken broth...
cheap China products on
Cheap China products on  

Home :: Links Exchange :: Contact Us :: Privacy Policy :: Terms of Use :: Sitemap
Asian Recipes

Copyright © 2020 Chinese Food All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/28/11.