Fish maw might be uncommon but it is actually a premium ingredient for traditional Chinese food, it has high nutritional content as well.
- 80g fish maw
- 200g minced pork
- 5 mushrooms, sliced
- A small carrot; slice half of it and chop the other half
- 3 pieces of dried scallop
- Garlic, chopped
- Spring onion, chopped
- Soak dried scallops in hot water overnight until they are soft.
- To make chicken stock, boil a whole chicken in a pot of water for four hours.
- Soak fish maw for one to two hours until it is soft. Slice the fish maw into 2.5cm (one-inch) sections.
- Mix minced pork with chopped carrot and spring onion. Season with salt and pepper to taste.
- Stuff the minced pork mixture into the sliced fish maw.
- Slice the remaining fish maw thinly, if there is any.
- Stir-fry the chopped garlic, dried scallops and mushrooms.
- Heat the stock and add the garlic, dried scallops and mushroom.
- Add sliced carrots, stuffed fish maw and the remaining fish maw into the stock, and bring to a boil.
- Season with salt and chicken flavouring powder, granules or stock cube.
- Add a dash of sesame oil.
- Sprinkle chopped spring onion into the bowl just before serving.