Flower Maw Chicken

Fish maw, a type of fish swim bladder, is a rich source of collagen and protein, making it an excellent ingredient for soup. In Cantonese cuisine, fish maw is often paired with chicken, resulting in a delectable, savory soup that is sure to impress.

Ingredients:

3 pieces of fish maw

1 piece of tender chicken

1 piece of old hen

350g chicken feet

300g pork bone

8 pieces of scallops

150g pumpkin

30g cordyceps flower

1 teaspoon of salt

10g of rock sugar

2 teaspoons of light soy sauce

3 tablespoons of corn starch

1 small piece of ginger

Instructions:

Wash the fish maw, add 1 tablespoon of rice wine and 3 slices of ginger, and steam for 30 minutes over medium heat.

Soak the steamed fish maw in clear water overnight in the fridge.

Wash the chicken feet and remove the nails. Cut the old hen into large pieces and crush 1 small piece of ginger with a knife.

Blanch the chicken feet, pork bones, and old hen in a pot of cold water. Remove any froth and rinse with water.

In another pot, add blanched chicken feet, pork bones, pork tenderloin, old hen, 4 scallops, ginger, and about 4L of water. Bring to a boil over high heat and simmer for 2 hours on medium-low heat.

After 2 hours, stir the ingredients in the pot and cook for another half an hour to blend the ingredients and soup together.

Marinate the tender chicken with 1 teaspoon of salt, 2 teaspoons of light soy sauce, and 1 tablespoon of cornstarch. Add 1 tablespoon of water, 2 slices of ginger, and 2 teaspoons of rice wine to the scallops. Steam in a steamer for 15 minutes, then knead it for later use.

Boil a pot of water with 3 slices of ginger, 1 tablespoon of white wine, and 1/2 teaspoon of salt. Blanch the soaked fish maw for 2 minutes, then put it in clean water to clean the surface dirt. Cut the maw into small pieces.

Peel and flesh 150g of pumpkin, steam it, and filter it through a sieve into puree.

After the soup turns white, skim off any slick oil and filter out the soup residue with gauze.

Take out a small bowl of broth, let it cool until it is not hot, and add 2 tablespoons of cornstarch. Stir evenly to make a sauce.

Put fish maw and dried scallops into the pot and cook for 5 minutes. Add 10g of rock sugar, 1 tsp of white pepper powder, and salt to taste. Add pumpkin puree for coloring, and then add a small amount of subterranean gorgon juice to thicken the gorgon.

Cook the chicken and cordyceps flowers in the pot for 10 minutes. Add your favorite vegetables and meat to boil and eat after eating the chicken and drinking the soup.

Tips:

The fish maw may have a slight fishy smell, but it should not be smelly. If it stinks, the flower maw may be broken.

Wash the fish maw, stack a few slices of ginger, and pour a spoonful of white wine. Steam for half an hour.