Bamboo Pith Fish Maw & Dried Scallop Chicken Soup Recipe
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.
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Ingredients
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Soaking & Prep
Broth Preparation
Finish & Garnish
Method
Soaking & Prep
- 1
Soak proteins
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.
- 2
Rinse and trim
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.
- 3
Parboil chicken
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.
- 4
Prepare aromatics
Thinly slice ginger and set aside. This will flavor the broth and help mellow the chicken aroma.
Broth Preparation
- 5
Start the broth
In a large stockpot, combine 2500 ml water with 1000 ml chicken stock (if using). Bring to a gentle simmer.
- 6
Flavor the broth with chicken & aromatics
Add the parboiled chicken pieces, ginger slices, and Shaoxing wine. Keep at a gentle simmer for 60–90 minutes to extract the flavors.
- 7
Add rehydrated ingredients
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.
- 8
Season the broth
Season the soup with 2 tsp salt and 0.5 tsp white pepper. Taste and adjust salt as needed to balance the flavors.
Finish & Serve
- 9
Finish
Skim off any foam from the surface and swirl in 1 tsp sesame oil for a fragrant finish.
- 10
- 11