Sharing one of my favorite soups here. Preparation is quick and easy, mainly soaking of fish maw. But it takes 3 hours to cook, as per most Chinese soup. It can be taken during confinement, or any other days for nourishment.
Fish Maw is rich in collagen and helps to speed up recovery during confinement period. Chinese mushroom is neutral and tastes sweet. It nourishes the spleen and stomach, enhances qi and improves appetite. Spleen is one of our body’s organs and acts as blood filter. It controls the amount of red blood cells in our body and fights infection.
Other recipe post:
- Chinese Mushroom or 花菇 (8 pieces)
- Fish Maw (1 pc, about 75 g)
- Wolfberry (a handful, about 20 g)
- Dried scallops (a handful, about 20 g)
- Red dates, seedless (8 pieces)
- 1 chicken
- Water (2.5 litre)
- Salt and fish sauce as seasoning
Soak fish maw and mushroom to soften. Rinse and drain. To reduce the greasiness in the fish maw, you may wish to repeat the process a few times. Cut into bite size, between 1 to 2 inches per piece.
Blanch meat to remove the impurities.
Wash and drain the rest of the ingredients.
Pour water and add in all ingredients, bring to boil over high heat.
Turn to low fire and simmer for 3 hours.
Add seasoning to taste just before serving the soup.
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