Snow fungus & fish maw soup
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Main DishNumber of serving: 4Preparation time:
20 Minute(s)Cook time:
1 tsp oil
1 tbsp shaoxing wine
50g fish maw, soaked until soft and shredded
1 piece canned bai lin gu (Pleurotus ferulae mushroom),shredded
1 piece snow fungus, soaked and cut into small pieces
6 water chestnuts, peelded and shredded 1 small carrot, peeled and shredded 150g prawn meat
1 tsp salt
1 tsp chicken stock granules
1/2 tbsp light soya sauce
2 tbsp shaoxing wine
1 tsp sesame oil
Dash of pepper
1000ml water 1000ml
2 tbsp corn flour, mixed with 4 tbsp water, for thickening
2 egg white, beaten
Am currently yearning for "uncommon" soup, and I decided to cook snow fungus & fish maw soup when stumbled upon this recipe. I have been intrigued sometimes ago to simmer some kind of soup which resemble texture of sharkfins soup , apart from my commonly simmered soups with melon, radish, carrot, corn, lotus root, dried scallop, chinese herbs etc.
Soup have always been the mainstay of my family meals, as this is the easiest dish to imbibe especially for my daughter. After hours of simmering, all the essense of the ingredients must have been incorporated into the soup and this ease body digestion.
To make it flavourful (for extra oomph), I added in some spiced vinegar and it's really stimulating the appetite upon first sip of soup!
Fish maw need to be soaked for an hour until it's pliable, then rinse and scrub clean. If you're not comfortable with fishy odour (which most of us do!), the pre-soaked fish maw then bring to boil with a stalk of spring onion, a slice of ginger and half a litre of water, for roughly 10 minutes. Then remove the fish maw and shred.
1. Heat up oil, add in shaoxing wine and followed by all the ingredients and seasoning. Bring to boil and then simmer at low heat until all vegetables are cooked.
2. Thicken with corn flour water and then mixed in beaten egg white. Serve hot.