Rich Fish Maw Soup with Bamboo Shoots and Goji
Equipment
- Large Soup Pot for simmering and layering flavors. A Dutch oven or heavy-bottomed pot works great.
- Fine strainer or sieve to skim impurities off the broth for a clear finish.
- Chopping board and sharp knife for prepping meats and vegetables.
- Mixing bowls to soak ingredients like fish maw and goji berries.
- Ladle for easy serving.
Ingredients
Main Ingredients
- Dried fish maw – 50g pre-soaked and cleaned
- Boneless skinless chicken breast – 200g shredded
- Shrimp – 100g peeled and deveined, chopped into small pieces
- Bamboo shoots – 100g thinly julienned
- Goji berries – 2 tablespoons soaked in warm water for 10 minutes
- Dried shiitake mushrooms – 4 pieces rehydrated and thinly sliced
- Ginger – 3 slices
- Shaoxing wine – 1 tablespoon
- Egg whites – 2
- Chicken stock – 6 cups preferably homemade for best flavor
- Salt – to taste
- White pepper – to taste
- Cornstarch slurry – 2 tablespoons cornstarch mixed with 3 tablespoons water
- Sesame oil – a few drops for garnish
- Scallions – thinly sliced for garnish
Optional add-ins
- Fish balls or crab sticks for extra seafood flavor
- Tofu strips for a vegetarian-friendly variation
Instructions
Step 1: Prepare the Fish Maw
- If you’re using dried fish maw, soak it in warm water overnight (or at least 6 hours) until soft. Then, rinse thoroughly, cut into bite-sized pieces, and set aside. Make sure it’s completely clean—this step is crucial for a refined taste and smooth texture.
Step 2: Build the Flavor Base
- In a large soup pot over medium heat, add a teaspoon of oil and sauté the ginger slices until fragrant. Add the chicken breast and shrimp, cooking until lightly browned. This step enhances the umami profile of the broth.
Step 3: Add the Broth and Simmer
- Pour in the chicken stock and bring to a gentle boil. Add the soaked and sliced mushrooms, bamboo shoots, and fish maw. Let the mixture simmer on low heat for 30 minutes to fully infuse the flavors. Skim any foam or impurities that float to the surface to keep the broth clean.
Step 4: Season the Soup
- Add Shaoxing wine, salt, and white pepper to taste. Drop in the soaked goji berries and allow to simmer for another 5 minutes.
Step 5: Thicken and Finish
- While stirring the soup in a circular motion, slowly drizzle in the cornstarch slurry to thicken the broth slightly. Then, beat the egg whites and pour them in slowly while stirring in one direction to create silky strands, similar to what you’d find in chinese chicken noodle soup or wong tong soup.
- Finish with a few drops of sesame oil and garnish with sliced scallions. Serve hot.