This fish maw soup recipe is the perfect dish for the winter months and cold weather. Fish maw soup is a popular dish in Chinese cuisine, and it is also a common dish in Thailand. Fish maw contains many health benefits; it is a good source of protein, collagen and nutrients. Because fish maw represents good fortune and food health, it is often served at weddings, birthdays and New Years.
- 6 chicken drummettes
- 5 chicken eggs
- 2 ounces fish maw
- 2 ounces bamboo shoots
- 1 ounce Shiitake mushrooms
- 2 cans chicken broth 14.5 ounces each can
- 3 teaspoons thin soy sauce or soy sauce
- 3 tsp cornstarch
- 2 tbsp water
- white pepper to taste
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Soak Shiitake mushrooms for 30 minutes. Make sure mushrooms are completely submerged and keep the water you soaked the mushrooms in because you will be adding it to the fish maw broth. After 30 minutes of soaking, cut shiitake mushrooms into slices.
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Boil chicken eggs for for 7 minutes and set aside. If you prefer, feel free to use quail eggs instead. If using fresh quail eggs, boil for about 5 minutes and set aside.
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Boil fish maw for 30 minutes or until soft. Try to keep the fish maw submerged in the water, it tends to float to the top. After, cut fish maw into 1/2-inch slices.
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Next, in a pot add chicken broth. Bring to a boil. Then add the chicken drummets, fish maw slices, shiitake mushroom, water used to soak shiitake mushroom, bamboo shoots and water used to soak Shiitake mushrooms. Cook on medium heat for 30 minutes.
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After 30 minutes, add the eggs to the soup. Mix together 3 teaspoons of cornstarch with 2 tablespoons of water. Add the cornstarch mixture to the broth. Cook for an additional 15 minutes. Add white pepper to taste.
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Garnish with cilantro and green onions. I love adding chili garlic sauce (Huy Fong brand) to give the soup a little spice. Enjoy!