Collagen Chicken Fish Maw Soup for Hotpot

Chinese
One-pot
Soup

Easy Level:

Easy

Cook Time:

30 Mins

Servings:

3-4 Pax

We’re being extra by making our own collagen soup but it’s actually so easy.

This is the perfect soup base for your upcoming hotpot feast 😋 – with super savoury nutrient-filled broth, zesty Thai Nam Jin dipping sauce and crispy seafood beancurd roll (we love a good crunch), every bite is a celebration. 

‼️ Get all your hotpot necessities from EB Food, available at your nearest supermarket. 

Ingredients

Adjust Servings
US / Metric
0.00
Chicken
0.00
Chicken
0.00
g
g
Chicken mid wings
0.00
g
g
Chicken mid wings
0.00
g
g
Chicken feet
0.00
g
g
Chicken feet
0.00
litres
litres
Water
0.00
litres
litres
Water
0.00
g
g
Fish maw (soaked)
0.00
g
g
Fish maw (soaked)
0.00
g
g
White peppercorns
0.00
g
g
White peppercorns
0.00
bulb
bulb
Garlic
0.00
bulb
bulb
Garlic
0.00
g
g
Ginger
0.00
g
g
Ginger
0.00
tbsp
tbsp
Rice wine
0.00
tbsp
tbsp
Rice wine
0.00
tbsp
tbsp
Salt
0.00
tbsp
tbsp
Salt
0.00
pack
pack
EB Lucky Roe Money Bag
0.00
pack
pack
EB Lucky Roe Money Bag
0.00
pack
pack
EB 5 in 1 Hotpot Ingredients
0.00
pack
pack
EB 5 in 1 Hotpot Ingredients
0.00
pack
pack
EB Seafood Beancurd Roll
0.00
pack
pack
EB Seafood Beancurd Roll
Romaine lettuce
Romaine lettuce
Cabbage
Cabbage
Assorted mushrooms
Assorted mushrooms
Pork belly slices
Pork belly slices
0.00
Small green chillies
0.00
Small green chillies
0.00
Chilli padis
0.00
Chilli padis
0.00
cloves
cloves
Garlic
0.00
cloves
cloves
Garlic
0.00
Coriander roots
0.00
Coriander roots
0.00
tbsp
tbsp
Fish sauce
0.00
tbsp
tbsp
Fish sauce
Juice of 1 lime
Juice of 1 lime
0.00
tsp
tsp
Sugar
0.00
tsp
tsp
Sugar

Steps

1

In a pot of boiling water, blanch chicken for at least 10 minutes and drain.
In a pot of boiling water, blanch chicken for at least 10 minutes and drain.
Mark as completed

2

In the same pot, add in chicken, mid wings, fish maw and water. Bring to a boil. Lower and simmer.
In the same pot, add in chicken, mid wings, fish maw and water. Bring to a boil. Lower and simmer.
Mark as completed

3

In a large spice bag, add in chicken feet, white peppercorn, garlic and ginger. Tie it up and add it into soup.
In a large spice bag, add in chicken feet, white peppercorn, garlic and ginger. Tie it up and add it into soup.
Mark as completed

4

Season soup with rice wine and salt.
Season soup with rice wine and salt.
Mark as completed

5

Leave to cook for at least 2 hours.
Leave to cook for at least 2 hours.
Mark as completed

6

Once broth is ready, remove spice bag and set up steamboat. Adjust soup to taste.
Once broth is ready, remove spice bag and set up steamboat. Adjust soup to taste.
Mark as completed

7

In a mortar and pestle, add in chillies, garlic, coriander and sugar. Pound until a paste forms. Add in fish sauce and lime juice, and mix well. Remove coriander roots just before serving.
In a mortar and pestle, add in chillies, garlic, coriander and sugar. Pound until a paste forms. Add in fish sauce and lime juice, and mix well. Remove coriander roots just before serving.
Mark as completed

8

Serve with steamboat or air fried EB Seafood Beancurd Roll.
Serve with steamboat or air fried EB Seafood Beancurd Roll.
Mark as completed

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