Skip to main content

Fish Maw Stew ~ 鱼鳔羹 花膠

 

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
  1. Saute the mushrooms with the chopped garlic and ginger till fragrant.
  2. Add in the chicken broth to simmer.  Add in the fish maw.  Let it simmer for some time.
  3. Add in the oyster sauce and salt.  Mix well.
  4. Add in the shredded chicken, mix well.
  5. Add in the cornstarch thickening (consistency up to personal preference).  Fine tune to taste.
  6. Slowly add in the beaten egg and keep on stirring.
  7. Add in the Shaoxing wine and drizzle on the sesame oil.
  8. Dish up to serve in bowls with a dash of pepper.  Garnish with coriander or blanched broccoli florets.
  9. Serve with balsamic vinegar if preferred.
  10. Yield : 4 to 5 servings.

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed Pork Belly with Shrimp Paste ~ 蝦醬蒸五花腩

  This is an extremely delicious dish to go with white rice or even plain porridge.  You don't have to add in big spoonfuls of shrimp paste for it is salty but some sugar is needed to enhance the taste.  Adding in Shaoxing wine will definitely bring the taste up to the next level.  You'll definitely need more rice to go with this dish..... trust me! Steamed Pork Belly with Shrimp Paste  ~   蝦醬蒸五花腩 Ingredients 300 gm pork belly, cut thinly (with or without skin) 1.5 Tsp Shrimp paste  2 Tsp sugar 1 Tbsp Shaosing wine 3 slices of ginger, chopped  1 Tbsp cornstarch and 1.5 to 2 Tbsp water 1 tsp oil (so that the meat will not stick to each other) a bit of pepper Chillies and spring onions, chopped for garnishing Method Cut up the pork belly thinly. Mix in the chopped ginger. Mix the shrimp paste with wine to dilute it. Pour the shrimp paste mixture into the pork belly. Add in some pepper, sugar, cornstarch, oil and water.  Mix till well ...
Post a Comment
Read more

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more

Braised pork tendons with pork belly ~ 红烧猪筋

 Pork tendons are a great source of protein which is essential for muscle repair, tissue regeneration and overall bodily functions. High in collagen and glucosamine and chondroitin they help to support joint and skin health and muscle maintenance. Low in fat, rich in carbohydrates and trace elements, they have nutritional characteristics of high calcium, high protein and no cholesterol.  Tasteless by nature like sea cucumber, and being tough they need to be slow cooked like braising and simmering to make them tender and release their collagen like in stews to create a rich flavour. Braised pork tendons with pork belly  ~   红烧猪筋   Ingredients 240 gm rehydraed pork tendons (from 150 gm dried tendons) 450 gm pork belly 10 shitake mushrooms rehydrated 4 bulbs of garlic 10 slices of young ginger 5 bay leaves 4 star anise 2 cinnamon sticks 1 to 2 pcs of rock sugar (according to taste) 2 to 3 Tbsp Shaoxing wine 2 Tbsp oyster sauce 1 Tbsp light soy sauce 1/2 Tbsp d...
Post a Comment
Read more