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Niche Topics (Food and Drinks) offers a large collection of delicious food and drink
recipes to help you decide what to cook, whether it’s a family dinner, lunchbox for
the kids, or entertaining friends at home. Each recipe promises a completely different
taste experience, and all are really easy-to-make.
Easy Chinese Soups – Fish Maw Soup Recipe
By Justina Lee
You've to agree with me if I say Chinese are particularly fussy when it comes to
planning the Chinese New Year menu. By that I mean not only the dinning table must
be laden with lots of food but also with fortune.
Many of the dishes served and ingredients used have auspicious meanings – happiness,
prosperity, abundance, good health and good fortune. And, a traditional Chinese New
Year dish that's never missing from my family is fish maw soup.
I prepare this soup slightly different from most families; I go a step further (for
special occasions like Chinese New Year or birthday celebrations) and stuffed the
fish maw with ground pork.
Also, if I'm feeling a little extravagant, I throw in 2 to 3 pieces of dried scallops
in the stock and garnish the soup with thinly slices of abalone. How about that for
a prosperous start to the new year?
Fish Maw Soup Recipe
(serves 4 to 6)
½ fresh chicken, skin and fats removed
60 grams fish maw
200 grams ground pork
2 tablespoons light soy sauce
1 teaspoon pepper
1 tablespoon canola oil
½ tablespoon cornflour
6 cups water
1 carrot, peeled and cut into bite-size pieces
200 grams Chinese cabbage
1 can straw mushrooms
1 can button mushrooms
4 dried Chinese mushrooms, soften, stem removed and sliced
salt to taste
How to cook fish maw soup
Scald chicken in hot boiling water for a while until the chicken turns white on the
outside and remove. Rinse chicken under cold running water.
Add water, chicken and vegetables in a large soup pot and cook over low heat for
about 1 hour.
Soak fish maw until soft and then cut into 3-cm rings.
Combine ground meat, light soy sauce, pepper, oil and cornflour in a bowl. Mix well
and stuff into fish maw rings. Set aside.
Add fish maw, all mushrooms and salt into chicken stock. Cook until boiling over
medium heat. Garnish with spring onion and abalone slices, if desired.