Fish Maw Soup

Total Time:
52 min
Prep:
25 min
Inactive:
2 min
Cook:
25 min

Yield:
4 to 5 servings, 10 to 12 banq
Level:
Intermediate

Ingredients
  • 2 ounces processed fish maw (hot sandblasted, see Cook's Note)
  • 8 thin slices fresh ginger
  • 6 cups chicken broth
  • 8 medium dry black mushrooms, rehydrated for 20 minutes, destemmed, and cut into thin strips
  • 1 tablespoon cornstarch
  • 3 tablespoons water
  • 2 egg whites, beaten with salt and white pepper
  • 1 cup julienned yellow chives
  • 1 cup shredded cooked chicken
  • Salt and white pepper
Directions
  • Soak fish maw in warm water for 2 hours.

  • Place fish maw in a 4-quart saucepan and cover with cold water. Add 4 ginger slices and bring to a boil. Boil for 5 minutes on medium low heat and then drain fish in colander, rinsing with cold water. Squeeze out any excess water.

  • Cut the maw into 1/2 inch diced pieces, discarding any hard pieces.

  • Heat the chicken broth and the remaining 4 ginger slices in a large pot until boiling. Add the fish maw and the black mushrooms. Heat to boiling and then turn to medium low heat and simmer 10 minutes.

  • While soup is simmering, combine the cornstarch and water in a small bowl. Remove the 4 slices of ginger from soup. Turn heat to high and stir in the cornstarch mixture. When soup returns to a rapid boil, stir in egg white mixture a little at a time, stirring constantly with a fork until egg mixture forms threads. Taste soup at this time to see if salt and white pepper are needed. Add the shredded chicken and yellow chives; stir to mix. Turn off heat and serve.

  • Cook's Note: Fish maw comes dried and processed. If you purchase the dried fish maw that is unprocessed and hard as plastic, you need to deep fry in oil at 375 degrees F for a few seconds until they puff up. Then you can proceed with the soaking process in the recipe.


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