Ingredients with Measurements:
- 100g fish maw
- 500g chicken bones
- 10g ginger, sliced
- 1 tbsp vegetable oil
- 1 tbsp Shaoxing wine
- 1.5L water
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 egg, beaten
- 2 stalks scallions, chopped
Special Equipment Needed:
- Large pot
- Strainer
Step-by-Step Instructions:
1. Soak the fish maw in cold water for at least 2 hours until it softens. Drain and rinse well.
2. In a large pot, heat the vegetable oil over medium heat. Add the chicken bones and ginger and stir-fry for 5 minutes until fragrant.
3. Add the Shaoxing wine and stir-fry for another 2 minutes.
4. Pour in the water and bring to a boil. Skim off any impurities that rise to the surface.
5. Add the fish maw, salt, sugar, soy sauce, and oyster sauce. Reduce the heat to low and simmer for 1 hour.
6. Remove the chicken bones and ginger with a strainer. Add the beaten egg and stir gently until cooked.
7. Add the sesame oil and scallions. Stir well.
8. Serve hot.
Time:
Preparation time: 2 hours soaking time for fish maw
Cooking time: 1 hour
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 200
Fat: 5g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Fish maw can be substituted with other seafood such as shrimp or crab meat.
- Chicken bones can be substituted with pork bones or beef bones.
Variations:
- Add vegetables such as carrots and mushrooms for a heartier soup.
- Use seafood stock instead of chicken bones for a more seafood flavor.
Tips and Tricks:
- Soak the fish maw in cold water for at least 2 hours to ensure it softens properly.
- Skim off any impurities that rise to the surface of the soup to ensure a clear broth.
Storage Instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating Instructions:
Reheat on the stove over low heat until heated through.
Presentation Ideas:
Serve in a bowl with chopped scallions on top.
Garnishes:
Chopped scallions
Pairings:
Serve with steamed rice or bread.
Suggested Side Dishes:
Steamed vegetables or a side salad.
Troubleshooting Advice:
- If the soup is too thick, add more water to thin it out.
- If the soup is too salty, add more water and adjust seasoning accordingly.
Food Safety Advice:
- Ensure that the chicken bones are cooked thoroughly before adding the fish maw.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Fish maw soup is a traditional Chinese dish that is believed to have originated in Guangdong province.
Flavor Profiles:
Savory, umami, and slightly sweet.
Serving Suggestions:
Serve hot as a main course.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese