Authentic Asian Sauces
Fish Maw Soup
What You Will Need
Ingredients
- 1kg Whole chicken
- 1.7 litres Water
- 5 cloves Garlic
- 5 pieces Ginger slices
- 5 stalks Scallions
- 47g Fish maw
- 150g Crab meat
- 8 pieces Dried mushroom (Pre-soaked and sliced thinly, reserve 300ml mushroom stock for later use)
- 2 tsp Lee Kum Kee Minced Garlic
- 2 tbsp Cornstarch slurry (1 tbsp of cornstarch to 200ml water)
Seasoning
- 1 tbsp Shaoxing wine
- 1 tbsp Lee Kum Kee Premium Light Soy Sauce
- 2 tbsp Lee Kum Kee Oyster Sauce with Dried Scallops
Made with
Lee Kum Kee products
How to make it
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Soak the fish maw in hot water until it softens, cut them into smaller pieces, drain and set aside.
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Pour water into a pot and cook the chicken, ginger slices, garlic cloves and scallions with a pressure cooker for 20 minutes, then soak it in cold water. Shred the chicken for later use (Reserve 1.2 litres of chicken stock).
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Sauté Lee Kum Kee Minced Garlic and mushroom slices in a pot. Pour in chicken and mushroom stock. Add in seasoning, fish maw, shredded chicken and crab meat bring it to a boil.
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Thicken the soup with cornstarch slurry.