Description
A silky, collagen-rich bowl that combines rehydrated fish maw, crunchy bamboo shoots, and sweet goji berries for a comforting yet elegant soup.
Ingredients
Scale
- 100–150 g dried fish maw
- 1.5–2 lb chicken bones
- 2–3 liters of water (for stock)
- 150 g sliced bamboo shoots
- 20–30 g goji berries
- 1–2 tsp salt
- 1 tsp white pepper
- 1 tbsp Shaoxing or rice wine (optional)
- 1 tsp toasted sesame oil
- Sliced scallions (for garnish)
Instructions
- Rehydrate fish maw in warm water (about 40°C / 104°F) for 4–12 hours, changing the water once or twice.
- Make stock by simmering chicken bones in 2–3 liters of water at 85–95°C (185–203°F) for 1–2 hours, skimming impurities.
- Add sliced bamboo shoots and goji berries in the last 10–15 minutes of simmering.
- Blanch the rehydrated fish maw in boiling water for 1–2 minutes, then add to the stock and simmer gently for 10–20 minutes.
- Season with salt, white pepper, and a splash of rice wine if desired.
- Finish with a drizzle of toasted sesame oil and garnish with sliced scallions before serving.
Notes
For best results, ensure proper soaking and simmering of fish maw to avoid rubbery or mushy texture. Serve warm with garnishes.
- Prep Time: 240 minutes
- Cook Time: 120 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 45mg