Chicken Fish Maw Soup Recipe

Chicken Fish Maw Soup Recipe is made with chicken, fish maw, dried Chinese mushrooms, ginger, garlic, onion, soy sauce, and chicken broth. This hearty and flavorful soup recipe creates a comforting dinner that takes about 45 minutes to prepare and can serve up to 4 people.

Chicken Fish Maw Soup Recipe Ingredients

• 300g chicken breast or chicken thighs (cut into bite-sized pieces)
• 100g dried fish maw (soaked in warm water for 30 minutes, then cut into smaller pieces)
• 1 medium onion (sliced)
• 2 cloves garlic (minced)
• 1 thumb-sized piece of ginger (sliced thin)
• 2-3 dried Chinese mushrooms (soaked and sliced)
• 6 cups chicken broth or water
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• Salt and white pepper to taste
• 1-2 stalks of spring onion (chopped, for garnish)
• 1 tablespoon sesame oil
• 1 teaspoon cornstarch (optional, for thickening)
• 1 egg (beaten, optional for finishing)

Chicken Fish Maw Soup Recipe Instructions

1. Prepare the ingredients Start by soaking the fish maw in warm water for about 30 minutes until soft. Once softened, cut it into smaller pieces. Also, slice the ginger and onion, mince the garlic, and soak the dried Chinese mushrooms in warm water until softened. Slice them thinly.
2. Cook the chicken In a large pot, heat 1 tablespoon of sesame oil over medium heat. Add the sliced chicken pieces and cook until lightly browned. Remove and set aside.
3. Sauté the aromatics In the same pot, add the sliced onion, garlic, and ginger. Sauté until fragrant and the onion becomes translucent.
4. Simmer the soup Add the chicken broth (or water) to the pot, along with the soaked fish maw, dried Chinese mushrooms, soy sauce, and oyster sauce. Bring the mixture to a boil, then lower the heat and let it simmer for about 20 minutes to allow the flavors to meld together.
5. Thicken the soup (optional) If you prefer a thicker broth, dissolve 1 teaspoon of cornstarch in a little water and slowly stir it into the soup. Continue simmering for another 5 minutes until the soup thickens slightly.
6. Finish the soup Add the cooked chicken back into the soup. Season with salt and white pepper to taste. Stir in the beaten egg (optional) by slowly drizzling it into the simmering soup while stirring gently, creating silky egg ribbons.
7. Serve Ladle the soup into bowls, garnish with chopped spring onions, and serve hot.

Recipe Tips

• Enhance Umami Flavor: Add a splash of Shaoxing wine or rice wine to the soup while simmering. This will boost the depth of flavor and add an extra layer of complexity.
• Soak the Fish Maw Well: Ensure the fish maw is soaked for at least 30 minutes in warm water before cooking. This softens it and allows it to absorb the broth’s flavors. You can soak it overnight for an even better texture.
• Don’t Overcook the Chicken: To keep the chicken tender, avoid overcooking it. Add the chicken back to the soup towards the end of cooking and let it heat through gently.

How To Store Chicken Fish Maw Soup Recipe

Refrigerate: Allow the Chicken Fish Maw Soup to cool completely. Transfer it to an airtight container and store it in the refrigerator. It can be kept fresh for up to 3-4 days.

Freeze: For longer storage, freeze the soup. Once cooled, pour it into a freezer-safe container or heavy-duty freezer bag, leaving some space for expansion. The soup can be frozen for up to 2 months. When ready to serve, thaw it overnight in the refrigerator and reheat gently on the stove.

How To Reheat Leftover Chicken Fish Maw Soup Recipe

On The Stovetop: Pour the soup into a pot and reheat over medium heat, stirring occasionally to prevent sticking. Heat for 5-10 minutes or until it is hot all the way through.

In The Microwave: Transfer a portion of the soup to a microwave-safe bowl. Cover it loosely with a microwave-safe lid or plate and heat on high for 2-3 minutes, stirring halfway through to ensure even warming.

In The Instant Pot: Use the “Sauté” mode to reheat the soup directly in the Instant Pot. Stir occasionally and heat until the soup is fully warmed through, which typically takes 5-7 minutes.

What To Serve Chicken Fish Maw Soup Recipe

Chicken Fish Maw Soup Recipe pairs well with steamed rice, garlic bread, vegetable spring rolls, and cucumber salad. It also can be served alongside stir-fried noodles, crispy wontons, sesame crackers, and pickled vegetables for better savoring of the meal.

Frequently Asked Questions

Can I use fresh fish maw instead of dried?

Fresh fish maw can be used, but it will require a shorter cooking time. Dried fish maw, when soaked, gives the soup a unique texture that may not be the same with fresh maw.

What if I can’t find fish maw?

If fish maw is unavailable, you can substitute it with tofu or additional mushrooms for a similar texture. However, the authentic flavor of the soup may be slightly different.

Can I make the soup ahead of time?

Yes, you can make the soup ahead of time. It keeps well in the refrigerator for 3-4 days and even improves in flavor as it sits.

Try more recipes:

• Woolworths Split Pea Soup Recipe
• Woolworths Creamy Chicken Soup Recipe
• Bill Miller Vegetable Soup Recipe