Fish Maw Soup

Chinese New Year
Fish
Mains
Soup

Easy Level:

Cook Time:

Servings:

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

 

 

Ingredients

Adjust Servings
US / Metric
0.00
kg
kg
whole Chicken
0.00
kg
kg
whole Chicken
0.00
litre
litre
Water
0.00
litre
litre
Water
0.00
cloves
cloves
Garlic
0.00
cloves
cloves
Garlic
0.00
pcs
pcs
Ginger slices
0.00
pcs
pcs
Ginger slices
0.00
stalks
stalks
Scallions
0.00
stalks
stalks
Scallions
0.00
g
g
Fish maw
0.00
g
g
Fish maw
0.00
g
g
Crab meat
0.00
g
g
Crab meat
0.00
tsp
tsp
Minced garlic
0.00
tsp
tsp
Minced garlic
0.00
pcs
pcs
Dried mushroom (Pre-soaked and sliced thinly, reserve 300ml stock for later use)
0.00
pcs
pcs
Dried mushroom (Pre-soaked and sliced thinly, reserve 300ml stock for later use)
0.00
tbsp
tbsp
Lee Kum Kee Light Soy Sauce
0.00
tbsp
tbsp
Lee Kum Kee Light Soy Sauce
0.00
tbsp
tbsp
Lee Kum Kee Oyster Sauce with Dried Scallops
0.00
tbsp
tbsp
Lee Kum Kee Oyster Sauce with Dried Scallops
0.00
tbsp
tbsp
Shaoxing wine
0.00
tbsp
tbsp
Shaoxing wine

Steps

1

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

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.
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.
Mark as completed

3

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

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.
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.
Mark as completed

5

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

6

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

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