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

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe

Marble Loaf ~ 大理石面包

  This is my first attempt at making bread with half high protein bread flour and half plain flour.  The crumb is tender and softer than with totally bread flour and it has a pleasant chew and not crumbly.  The crust stays thin and crisps up nicely and not hard to chew.  You can slice up the bread and freeze it for breakfast the next day. Marble Loaf (using 50% high protein and 50% plain flour) Ingredients For Tangzhong 15 gm (taken from total 300 gm) high protein flour 75 ml water or milk, or a mix, preferably milk Method Whisk the 15 gm flour with the 75 ml liquid in a small saucepan. Cook over medium heat, stirring constantly until it thickens into a paste, about a minute or two. Let cool to room temperature before using in dough. Note :- Tangzhong can be made ahead and stored in the fridge for 1 to 2 days. Use the cling wrap to touch the tangzhong to prevent it from drying in the fridge. Ingredients 135 gm high protein flour (after removing 15 gm for tangzhong). ...
Post a Comment
Read more