Fish Maw With Pea Shoot In Chicken Stock Recipe
Make Fish Maw With Pea Shoot In Chicken Stock Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish Maw Preparation
Stock and Flavorings
Finish and Vegetables
Method
Fish Maw Preparation
- 1
Rinse the dried fish maw under cold running water, then soak in a large bowl of cold water for 6-8 hours or overnight until softened. Change the soaking water once or twice to remove any impurities.
Broth and Aromatics
- 2
Drain the fish maw and rinse again. In a heavy pot, bring the chicken stock to a simmer with the ginger slices and minced garlic. Add Shaoxing wine, salt, and white pepper; stir to distribute the seasonings.
- 3
Add the soaked fish maw to the simmering stock and cook gently for 45-60 minutes, until the maw is tender and has absorbed the flavors of the broth.
Finish and Garnish
- 4
Make a light slurry by whisking 1 tablespoon cornstarch with 2 tablespoons cold water, then whisk this slurry into the simmering broth to slightly thicken it.
- 5
Add pea shoots and let them wilt in the hot broth, about 1-2 minutes. Remove from heat and stir in sesame oil for fragrance.
- 6
Taste and adjust salt if needed. Ladle into bowls and garnish with chopped scallions.