Fish Maw is the commercial term for dried fish bladders of large fishes like sturgeon. Fish Maw (鱼鳔) is cheaper and more affordable than shark fins or birds nest but the higher grade Fa Gau (花膠) is very much more expensive. Fish maw is bland in taste but the spongy texture allows it to absorb flavours from the other ingredients. Here I am sharing with you a Fish Maw stew which can be easily done at home far more cheaper than what you have to pay for when eating this in a restaurant.
Fish Maw Stew ~ 鱼鳔羹
Ingredients
- 4 shitake mushrooms, soaked, stemmed and sliced
- 25 gm dried fish maw, soaked in hot water and cut
- 150 gm chicken breast meat, shredded
- 2 cloves of garlic, chopped
- 1 tsp chopped ginger
- 1 litre chicken broth
- 1 Tbsp oyster sauce
- 1 egg, beaten
- 2 tsp cornstarch + 2 tsp water for thickening
- 2 tsp sesame oil
- 1 Tbsp Shaoxing wine
- Pepper
- Salt to taste
- Balsamic vinegar (optional)
Method
- Saute the mushrooms with the chopped garlic and ginger till fragrant.
- Add in the chicken broth to simmer. Add in the fish maw. Let it simmer for some time.
- Add in the oyster sauce and salt. Mix well.
- Add in the shredded chicken, mix well.
- Add in the cornstarch thickening (consistency up to personal preference). Fine tune to taste.
- Slowly add in the beaten egg and keep on stirring.
- Add in the Shaoxing wine and drizzle on the sesame oil.
- Dish up to serve in bowls with a dash of pepper. Garnish with coriander or blanched broccoli florets.
- Serve with balsamic vinegar if preferred.
- Yield : 4 to 5 servings.
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