Recipe Ingredient
- 150g fish maw
- 1 tsp vinegar
- 1 egg, lightly beaten
- 1/2 tsp sesame oil
- 3 slices ginger
- 1 tbsp Shao Hsing Hua Tiau wine
- 1/4 cup steamed crab meat
- 1/4 cup steamed shredded chicken meat
- 2 litres chicken stock
- Seasoning
- 1/4 tsp pepper
- 1/2 - 3/4 tsp salt
- Dash of monosodium glutamate
- Thickening (combined)
- 2 1/2 tbsp potato flour
- 3 tbsp water
Instructions
- Soak fish maw until tender then remove and cut into bite-sized pieces. Put fish maw into a basin of water and add vinegar. Give it a stir. Remove and rinse under clear water. Squeeze out excess water and leave to strain in a colander. Next blanch fish maw in a saucepan of boiling water for 2-3 minutes. Dish out and strain off excess water.
- Heat sesame oil and fry ginger slices until fragrant. Splash in Shao Hsing Hua Tiau wine and pour in chicken stock. Bring to a quick simmering boil.
- Add seasoning, fish maw and chicken. Cook to a boil. Add crab meat followed by thickening. Stir in beaten egg and add an extra dash of sesame oil.
