I used both fresh abalones and a can of abalone. Made this for my dad’s Father’s Day breakfast, so i wanted to put lots of abalone into it.
I added the canned abalone (and all its liquid) and scallions into the pot AFTER I turned the heat off at the end of cooking.
Canned abalone is already cooked, so just it just needs to be heated through.
***Don’t used black pepper like me. Use white pepper instead, so that your jook doesn’t look dirty with black speck, lol****