In a large bowl, soak the dried fish maw and dried bamboo fungus in water for soaking (about 2–3 hours, or overnight). Ensure they are fully submerged and soft.

Soak proteins

Drain the soaked fish maw and bamboo fungus. Rinse under cold water, cut fish maw into large bite-sized pieces, and trim any tough parts from the bamboo fungus.

Rinse and trim

Bring a pot of water to a boil. Add the bone-in chicken pieces and blanch for 3–4 minutes to remove impurities. Remove, drain, and rinse the chicken pieces.

Parboil chicken

Thinly slice ginger and set aside. This will flavor the broth and help mellow the chicken aroma.

Prepare aromatics

In a large stockpot, combine 2500 ml water with 1000 ml chicken stock (if using). Bring to a gentle simmer.

Start the broth

Add the parboiled chicken pieces, ginger slices, and Shaoxing wine. Keep at a gentle simmer for 60–90 minutes to extract the flavors.

Flavor the broth with chicken & aromatics

Stir in the rehydrated fish maw, bamboo fungus, and dried scallops. Simmer for an additional 60 minutes, or until the components are tender and have absorbed the flavor of the broth.

Add rehydrated ingredients

Season the soup with 2 tsp salt and 0.5 tsp white pepper. Taste and adjust salt as needed to balance the flavors.

Season the broth

Skim off any foam from the surface and swirl in 1 tsp sesame oil for a fragrant finish.

Finish

Just before serving, ladle the soup into bowls and top with sliced spring onions. Add cilantro if using.

Garnish

Serve hot in generous bowls, ensuring each portion contains fish maw, bamboo fungus, and dried scallops as the dominant textures.

Serve

Dried fish maw

Dried bamboo fungus (bamboo pith)

Dried scallops

Bone-in chicken pieces

Fresh ginger, sliced

Shaoxing wine

Salt

Water for soaking

Water

Chicken stock (optional)

White pepper

Sesame oil

Spring onions (green onions), sliced

Fresh cilantro (optional)

Bamboo Pith Fish Maw & Dried Scallop Chicken Soup

Make Bamboo Pith Fish Maw & Dried Scallop Chicken Soup Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Bamboo Pith Fish Maw & Dried Scallop Chicken Soup Recipe

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