• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

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


  1. 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.
  2. 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.
  3. 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.

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