Stone Pot Abalone SupeRice

Serves 4 pax

This festive stone pot abalone Superice recipe is a wholesome, nourishing dish perfect for Chinese New Year celebrations or any special family meal. Cooked in a traditional clay or stone pot, the SupeRice absorbs rich umami flavours from kelp, abalone, spring onions and a fragrant homemade hot pot sauce. The result is a warm, comforting one-pot meal that is both nutritious and deeply satisfying — ideal for bringing the whole family together around the table.

Ingredients

• 1½ cups (200g) New Moon SupeRice, raw

• 3g dried kelp

• 2¾ cups hot water (for soaking dried kelp)

• 280g New Moon IQF Australian Abalone

• ½ tbsp sesame oil

• 5g butter

• 1 cup chopped spring onion

• 8 tbsp Homemade Hot Pot Sauce

Homemade Hot Pot Sauce

• 2 tbsp light soy sauce, reduced sodium

• 1 tbsp sugar

• 1 tbsp white sesame seeds

• 1 tbsp sesame oil

• 2 cloves garlic, chopped

• 2 tbsp chopped spring onion

Method

1. Rinse SupeRice and drain. Set aside.

2. Soak dried kelp in hot water for 30 minutes.

3. Defrost abalone according to packet instructions.

4. De-shell abalone, removing and slicing the guts; set aside separately.

5. Slice abalone meat into thin pieces.

6. Heat a non-stick pot with sesame oil; fry the guts for 1–2 minutes.

7. Add rinsed SupeRice, kelp and soaking liquid. Simmer 10 minutes or until rice is almost cooked.

8. Cover and cook another 15 minutes until tender. Remove from heat.

9. Mix hot pot sauce ingredients in a small bowl.

10. Heat butter in a pan; pan-fry abalone slices for 1 minute.

11. Add spring onions, abalone slices and sauce into cooked SupeRice and combine well.

Tip:

Serve with blanched chye sim, siew pak choy or kai lan for a complete meal.

Takeaway

This stone pot abalone Superice is a flavourful, nutrient-rich meal that blends premium ingredients with homely tradition. It’s a wonderful way to celebrate festive occasions while nourishing your loved ones with a hearty, wholesome dish.