Editorial note: Fish maw soup is rich in collagen protein, making it a wonderful choice for skincare and beauty. This recipe provides a convenient method for busy modern individuals, utilizing canned chicken soup and incorporating various delicious and fresh ingredients to elevate the soup’s taste and nutritional value.
Canned crab meat 3 oz
Chinese yam 8 oz
Dried fish maw 4 oz
1 egg white
4 cups chicken soup
1 tbsp cooking wine
1/2 tsp salt
A dash of pepper, sesame oil
3 tbsp cornstarch (diluted in water for thickening)
1. Peel and dice the Chinese yam after steaming it.
2. Soak the fish maw and dice it for later use. Beat the egg white.
3. Quickly blanch the fish maw in ginger juice and wine for 5 minutes; set aside.
4. Heat the chicken soup, add cooking wine and salt, put in the Chinese yam and fish maw, cook for 5 minutes, then add the crab meat and cook for 2 more minutes.
5. Thicken with cornstarch water and remove from heat.
6. Mix in the egg white, then add pepper and sesame oil before serving.
Fish maw is a dried product made from fish swim bladders, processed through methods like stir-frying or deep-frying, hence the terms “stir-fried maw” and “fried maw.” Before processing, the fish maw must be soaked to soften, have fat and blood vessels removed, then dried completely.
Fish maw can be stir-fried with crab meat or used in various braised soup dishes.
Highlights:
1. The executive chef has over forty years of culinary experience.
2. Formerly served as the deputy head chef of the first Chinese flagship restaurant for Maxim’s Group in Japan.
3. Former head chef at Ocean City.
4. Participated as a special guest on the renowned cooking show hosted by Martin Yan, “Yan Can Cook.”
5. Previously served as the personal chef for American tycoon George Bowles.