Chinese
Chinese - Soups and Broths
Fish Maw Soup
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 40g dried fish maw, soaked overnight and sliced
- • 1.2 litres chicken stock
- • 100g cooked crabmeat
- • 3 dried scallops, soaked and shredded
- • 3 slices ginger
- • 1 tbsp Shaoxing wine
- • 2 tbsp cornflour mixed with 4 tbsp water
- • 1 egg white, beaten
- • 1/2 tsp white pepper
Preparation Steps
1
Phase 1
Bring the chicken stock to a boil with the ginger and dried scallops.
2
Phase 2
Add the fish maw and simmer for 20 minutes until soft and gelatinous.
3
Phase 3
Stir in the crabmeat, Shaoxing wine and white pepper.
4
Phase 4
Add the cornflour slurry, stirring until the soup lightly thickens.
5
Phase 5
Drizzle in the egg white to form strands, then ladle into bowls and serve hot.