Fish Maw Soup Recipe

Fish Maw Soup Recipe

(Hu Pioh T'ng Recipe)

2 liters water

500 g chicken carcass

50 g quality fish maw, soaked and cut into 3 cm squares

300 g yambean, sliced ½ cm thick

50 g carrot, sliced ½ cm thick

1 teaspoon salt, or to taste

1 teaspoon chicken stock granules (optional)

100 g Chinese cabbage, cut 3 cm apart

Shrimp paste (mix together):

300 g shelled shrimps, chopped finely

1 tablespoon tapioca flour

⅛ teaspoon pepper

⅛ teaspoon salt

Garnishings:

20 g (2 cloves) garlic, peeled

2 tablespoons cooking oil

1 sprig coriander (cilantro) leaves

Method:

Bring water to a boil and put in the chicken carcass.  Simmer for 30-45 minutes before straining the chicken stock into a clean pot.  Bring to a quick boil again.  Scoop shrimp paste into balls using a wet, metal teaspoon and drop them into the boiling stock.  Allow to cook for 1-2 minutes.  Add in the fish maw, yambean and carrot.  Season to taste with salt and chicken stock granules before adding in the Chinese cabbage.  Cook until cabbage is soft.  Heat up 2 tablespoons oil to fry the garlic until golden and crisp.  Serve soup garnished with a spoonful of garlic crisps and oil, and coriander leaves.