Fish Maw Soup Recipes

Steps:

• Soak fish maw in warm water for 2 hours.
• Place fish maw in a 4-quart saucepan and cover with cold water. Add 4 ginger slices and bring to a boil. Boil for 5 minutes on medium low heat and then drain fish in colander, rinsing with cold water. Squeeze out any excess water.
• Cut the maw into 1/2 inch diced pieces, discarding any hard pieces.
• Heat the chicken broth and the remaining 4 ginger slices in a large pot until boiling. Add the fish maw and the black mushrooms. Heat to boiling and then turn to medium low heat and simmer 10 minutes.
• While soup is simmering, combine the cornstarch and water in a small bowl. Remove the 4 slices of ginger from soup. Turn heat to high and stir in the cornstarch mixture. When soup returns to a rapid boil, stir in egg white mixture a little at a time, stirring constantly with a fork until egg mixture forms threads. Taste soup at this time to see if salt and white pepper are needed. Add the shredded chicken and yellow chives; stir to mix. Turn off heat and serve.