Chicken & Fish Maw Stew

The original recipe called for sea cucumber, which I did not have. I was also lazy to cook another vegetable and protein dish so I added both into the stew.

Ingredients:

• Prepped fish maw
• Chicken parts (to be marinated the night before)
• Dried mushrooms (to be soaked in water the night before)
• Dried scallops
• Ginger
• Garlic
• Baby Napa cabbage
• Abalone sauce
• Rock sugar
• Cornstarch solution

Cooking method:

• Marinate chicken parts the night before with soy sauce, dark sauce, cooking wine, oyster sauce or abalone sauce, sugar and corn starch.
• Stir fry chicken parts till brown and remove from wok.
• Add some oil into wok again and then add in rock sugar. Stir till it dissolves.
• Sauté garlic and ginger. When it is nice and aromatic, add in mushrooms and fish maw. Stir fry until mushrooms and fish maw look softer and add in cabbage.
• Add in leftover water from mushrooms and turn up the heat. Add in dried scallops at this point. Let it boil for 5 minutes.
• Prepare cornstarch solution.
• Add chicken parts back to wok. Add abalone sauce and continue boiling at low heat for 5-10 minutes to thoroughly cook chicken.
• Add in cornstarch solution and stir for another minute or two, until liquid becomes a gravy and it is ready to be served.

金汤花胶 Golden Fish Maw Soup

It’s December and I’ve been feeling cold ever since we got back from cold cold Sapa! Got the chance this holiday to experiment around with some online recipes and will be posting 2 fish maw recipes in anticipation of CNY. Found all these recipes from Xiaohongshu and tweaked them with great results, but no photos to prove it unfortunately 🥲

How to prep fish maw:

• Wash and steam dried fish maw together with some slices of ginger for about half an hour.
• Prepare a container of cold water and dunk steamed fish maw and ginger into it. Leave in the refrigerator overnight. It will be soft and ready for cooking the next day.

Ingredients for soup:

• Fish maw
• Red dates
• Gan Cao
• Dang Sheng
• Jujube
• Dried conch
• Dried scallops
• Chicken bones
• Chicken parts (to be added later into the soup to prevent it from being overcooked)
• Pumpkin

Cooking method:

• Blanch chicken bones and wash them before adding to soup pot.
• Add red dates, Gan Cao, Dang Sheng, dried conch and dried scallops to the soup pot and bring it up to a boil. Lower heat and keep it to a low boil for half and hour.
• Steam the pumpkin and blend the steamed pumpkin to add to the soup later on.
• Blanch chicken parts and add to soup. Allow the soup to continue boiling for another 10 minutes.
• Add blended pumpkin and softened jujube to soup. Stir thoroughly and boil soup for another 5 minutes and then it is ready for consumption.