Fish Maw Soup Recipe(Hu Pioh T’ng Recipe) |
Ingredients: |
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. |
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