Bamboo Pith Fish Maw - Dried Scallop Chicken Soup (4ppl) Recipe

Steps

1. 1

   Prep and soak

   Soak fish maw in warm water for 60 minutes until pliable. Drain and rinse. Soak dried scallops in warm water for 15–20 minutes. Soak shiitake mushrooms in hot water for 20–30 minutes until soft. Reserve soaking liquids with the broth.

2. 2

   Prepare chicken

   Trim chicken thighs and briefly blanch in simmering water for 5–7 minutes to remove impurities. Remove, rinse, and set aside.

3. 3

   Aromatics

   In a large pot, heat a small amount of oil (optional). Add garlic and ginger; cook 1–2 minutes until fragrant.

4. 4

   Make broth base

   Pour in chicken stock (and reserved soaking liquids if desired) to the pot. Bring to a gentle simmer.

5. 5

   Cook chicken

   Add the blanched chicken thighs to the simmering stock. Simmer 20–25 minutes until the meat is just cooked through.

6. 6

   Add rehydrated ingredients

   Stir in fish maw, bamboo pith, dried scallops, and shiitake mushrooms. Pour in Shaoxing wine. Simmer gently 60–90 minutes until flavors meld and soft textures develop.

7. 7

   Season

   Season with salt and white pepper. Adjust to taste.

8. 8

   Finish and serve

   Stir in chopped scallions and a drizzle of sesame oil if desired. Serve hot.