補 · Build · soup
Fish Maw, Mushroom & Chicken Soup
花胶香菇鸡汤
花胶香菇鸡汤
Serves
6
Time
180 min
For
Premium weekly soup
Po Po sayswhy we make this
“The premium version of the fish maw soup, with whole chicken instead of pork ribs. In Chinese tradition the fish maw is treasured for its gentle, collagen-rich texture; combined with chicken and the deep umami of dried shiitake, this is one of the centrepiece soups of the second half of the month.”
Ingredients · 材料
At SeeWoo · Wing Yip
30g (dried)
Dried fish maw 花胶
pre-soaked overnight, ideally 2 days for premium pieces
1 small bird (~1kg)
Whole free-range chicken 全鸡
blanched
5 to 6 pieces
Dried shiitake mushrooms 冬菇
soaked, stems removed; reserve soaking water
10 slices
Old ginger 老姜
10 dates
Red dates (jujube) 红枣
pitted
2 tbsp
Dried longan 桂圆
2 tbsp
Goji berries 枸杞子
added at the end
to taste
Sea salt 盐
Method · 做法
1
Soak the fish maw in cold water in the fridge for at least overnight, ideally up to two days for thicker pieces. Blanch with ginger for 3 minutes; drain.
2
Blanch the chicken for 3 minutes; drain and rinse.
3
Combine chicken, mushrooms (and their soaking water, strained), ginger, dates, and longan in a deep pot with 2.5L of water.
4
Bring to a boil, skim foam, then simmer covered on low for 1.5 hours.
5
Add the fish maw. Simmer a further 30 minutes.
6
Stir in goji in the last five minutes. Salt at the table. Eat the broth and a little chicken; save the rest for the next day.
Herbs & safety · 安全
Plan ahead: the fish maw needs at least one day of soaking. Once cooked, the soup keeps two days refrigerated.