Soup have always been the mainstay of my family meals, as this is the easiest dish to imbibe especially for my daughter. After hours of simmering, all the essence of the ingredients must have been incorporated into the soup and this ease body digestion.
To make it flavorful, I added in some spiced vinegar and it’s really stimulating the appetite upon first sip of soup!
Fish maw (large fish gas bladder, in Chinese) is usually served braised or in stews, and mostly used in soups. It often served in Chinese households during Chinese new year and is considered a food delicacy in some Asian cultures and one of the luxury ingredients in Chinese cuisine. Fish maw is regarded as a nourishing tonic which is said to promote blood circulation and general health.
Fish maw need to be soaked for an hour until it’s pliable, then rinse and scrub clean with paper towel. If you’re not comfortable with fishy odour (which most of us do!), the pre-soaked fish maw then bring to boil with a stalk of spring onion, a slice of ginger and half a litre of water, for roughly 10 minutes. Then remove the fish maw and shred.
1 tsp oil
1 tbsp shaoxing wine
50g fish maw, soaked until soft and shredded
1 piece canned bai lin gu (Pleurotus ferulae mushroom), shredded
1 piece snow fungus, soaked and cut into small pieces
6 water chestnuts, peelded and shredded
1 small carrot, peelded and shredded
1 tsp salt
1 tsp chicken stock granules
1/2 tbsp light soya sauce
2 tbsp shaoxing wine
1 tsp sesame oil
Dash of pepper
2 tbsp corn flour, mixed with 4 tbsp water, for thickening
2 egg white, beaten
1. Heat up oil, add in shaoxing wine and followed by all the ingredients and seasoning. Bring to boil and then simmer at low heat until all vegetables are cooked.
2. Thicken with corn flour water and then mix in beaten egg white. Serve hot.