How to make it
Wash rice. Soak 20 minutes, then drain. Set aside.
Take abalones out of can. Set aside. Keep the thick abalone sauce in can.
Dry-fry dried sakura shrimp in pan (no oil) on medium-low heat until fragrant. Remove and set aside.
Heat oil in pan. Fry chopped dried shallots until aromatic. Add marinated chicken. Stir-fry until color changes and fully cooked.
Add drained rice and fried sakura shrimp. Stir-fry 1–2 minutes to coat rice with oil and flavor.
Pour in abalone sauce, sesame oil, and water. Bring to a boil on high heat, then reduce to medium-low. Cover and simmer 15 minutes, stirring occasionally to prevent sticking, until rice fully absorbs the sauce and becomes slightly moist and thick like braised rice. Abalone sauce mixed with 12-hour slow-cooked chicken broth. Rice grains absorb it completely — resulting in fresh and addictive flavor! Finally, place abalones on top. Cover and heat 1 minute to warm. Sprinkle chopped green onion. Done!
