Fish Maw Thick Soup by Wendy Kwan -
https://www.facebook.com/groups/platepalate/permalink/808689469185355/
https://www.facebook.com/groups/platepalate/permalink/808689469185355/
Fish Maw Thick Soup
Ingredients
150g Fish Maw, soak in water till soft, cut
1 can whole kernel corn, drained
2 pkts silken tofu, diced
1 pkt crab stick, diced
3 eggs, lightly beaten
Potato starch for thickening
Salt and soy sauce to taste
Chicken Broth
2pcs small chicken breast
1 inch ginger sliced
Some spring onion, cut
4 litres water
150g Fish Maw, soak in water till soft, cut
1 can whole kernel corn, drained
2 pkts silken tofu, diced
1 pkt crab stick, diced
3 eggs, lightly beaten
Potato starch for thickening
Salt and soy sauce to taste
Chicken Broth
2pcs small chicken breast
1 inch ginger sliced
Some spring onion, cut
4 litres water
Method
1) Boil the chicken broth for 20-30mins.
2) Drain well the ginger and spring onion for the soup base.
3) Shred the chicken breast when is cool, set aside.
4) Pour in the chicken broth into a pot and add in fish maw. Let it simmer for 15mins, until fish maw is soften.
5) Add tofu, shredded chicken and kernel corn and continue to simmer for 10mins.
6) Add crab stick to simmer for 5mins. Add salt and soy sauce to taste.
7) Thicken the soup with potato starch solution, then slowly pour eggs beaten and stir until set.
8) Ready to serve with vinegar and pepper (Your choice).
1) Boil the chicken broth for 20-30mins.
2) Drain well the ginger and spring onion for the soup base.
3) Shred the chicken breast when is cool, set aside.
4) Pour in the chicken broth into a pot and add in fish maw. Let it simmer for 15mins, until fish maw is soften.
5) Add tofu, shredded chicken and kernel corn and continue to simmer for 10mins.
6) Add crab stick to simmer for 5mins. Add salt and soy sauce to taste.
7) Thicken the soup with potato starch solution, then slowly pour eggs beaten and stir until set.
8) Ready to serve with vinegar and pepper (Your choice).
No comments:
Post a Comment