Fish Maw Soup Recipes
FISH MAW SOUP
Provided by Food Network
Categories appetizer
Time 52m
Yield 4 to 5 servings, 10 to 12 banq
Number Of Ingredients 10
Steps:
- 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.
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Ratings 11Servings 8Cuisine Asian, Cantonese, Chinese, VietnameseCategory Dinner, Lunch, Main Course, Soup
- On the night before cooking Fish Maw Soup, soak the fish maw in cool water to soften. The fish maw will float, so place a lid on top to push it further down. Change the water once or twice throughout the night to decrease the fishy smell.
- On the morning of, drain the water through a colander and use scissors to cut the fish maw into smaller pieces.
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