Fish Maw Soup

1 hour

easy

6 - 8 pax

Easily the most nostalgic Chinese New Year dish for us, this Fish Maw Soup recipe creates the festive new year soup from scratch. Takes a little more effort but worth every sip!

 

Made with quality fish maw and dried mushrooms, and easy-to-find Lee Kum Kee sauces, this Hu Pioh / Yu Piu Soup is rich and brings in the richness for the new year.

 

More auspicious CNY dishes

Braised Abalone with Broccoli and Prawns

Lychee Sweet & Sour Pork

Steamed Red Grouper with XO Sauce

 

 

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Ingredients

Adjust Servings
1kg whole Chicken
1.7 litre Water
5cloves Garlic
5pieces Ginger slices
5stalks Scallions
47g Fish maw
150g Crab meat
2tsp Minced garlic
8pieces Dried mushroom (Pre-soaked and sliced thinly, reserve 300ml stock for later use)
1tbsp Lee Kum Kee Light Soy Sauce
2tbsp Lee Kum Kee Oyster Sauce with Dried Scallops
1tbsp Shaoxing wine

Directions

1.

Soak the fish maw with hot water for approx. half hour until it softens, cut into smaller pieces, drain and set aside.
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2.

In a soup pot, transfer whole chicken, ginger slices, garlic cloves and scallions into the pot, pour enough water to cover the whole chicken, cover and pressure cook for 20 minutes. If a pressure cooker is not available, boil at medium heat for 45 minutes. Once done, transfer chicken out and soak it in room temperature water. Set aside a small amount of chicken meat to be shredded for later use. Use your preferred chicken parts.
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3.

In a soup pot, stir fry garlic until fragrant, add in mushrooms slices and continue to stir fry until fragrant.
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4.

Pour in 1.2 litres of chicken stock made from cooking the chicken & 300ml of mushroom stock from soaking the mushrooms. Add in seasoning, Lee Kum Kee Light Soy Sauce, Lee Kum Kee Oyster Sauce with Dried Scallops and shaoxing wine and bring it to a boil.
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5.

Add in fish maw, shredded chicken and crab meat, mix well and boil for another 10 minutes.
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6.

Add in cornstarch slurry to slightly thicken the soup. Add more if you like it in a thick starch consistency.
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