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Premium abalone and chicken are slow-simmered into a luxurious, deeply nourishing broth. This high protein family celebration soup is a prized delicacy reserved for special occasions.
Soak dried shiitake mushrooms in warm water for 30 minutes until rehydrated; drain and set aside.
Thoroughly clean the abalone and slice them into 1/4-inch pieces for even cooking.
Cut the whole chicken into large pieces; blanch in boiling water for 3 minutes to remove impurities, then rinse with cold water.
In a large stockpot, combine chicken, abalone, mushrooms, ginger slices, scallion, and 12 cups water. Bring to a gentle simmer over medium heat.
Reduce heat to low, skimming off any foam. Cover and simmer very gently for 2.5–3 hours, maintaining a barely bubbling broth.
After 2 hours, add Shaoxing wine and continue simmering for another hour.
Season soup with soy sauce, salt, and white pepper; simmer for a final 10 minutes, taste and adjust seasoning as needed.
Remove scallion and ginger slices before serving. Ladle soup into bowls, making sure each serving has pieces of chicken and abalone.
