Fish Maw Chicken Rice Noodles Recipe

Prepare fish maw

If using dried fish maw, soak it in warm water for 6–8 hours (or overnight) until pliable. Drain, trim any tough edges, and cut into bite-size pieces (about 2–3 cm). If using pre-soaked, rinse and trim as needed.

Brown chicken

Pat chicken thighs dry. In a medium stockpot over medium-high heat, add 1 tsp neutral oil and sear chicken thighs skin-side down until golden, about 4 minutes. Flip and sear the other side 2 minutes. Remove briefly.

Build broth

In the same pot, add smashed ginger slices and crushed shallot; sauté 1 minute until aromatic. Add Shaoxing wine and let alcohol evaporate (~30 seconds). Return chicken to the pot, add chicken stock, soaked fish maw pieces, light soy, salt, and white pepper.

Simmer

Bring to a gentle simmer, then reduce heat to low. Cover and simmer 30–35 minutes until chicken is cooked through and fish maw is tender and slightly gelatinous. Skim any foam or impurities that rise to the surface.

Finish broth

Remove chicken thighs to a cutting board; let rest 5 minutes then shred or slice thinly. Taste broth and adjust seasoning with fish sauce and optional chicken bouillon powder. Keep broth hot on lowest heat setting while you prepare noodles and vegetables.

Prepare noodles

If using dried rice noodles, soak or blanch according to package instructions until tender but still slightly firm. If using fresh, separate and briefly blanch in boiling water 20–30 seconds. Drain and toss with 1 tsp sesame oil to prevent sticking.

Blanch vegetables and mushrooms

Bring a second pot of water to a rolling boil. Add bok choy and blanch 30–60 seconds until bright green and tender-crisp; remove and drain. Briefly blanch wood ear mushrooms (10–20 seconds) to heat through. Drain both.

Assemble bowls

Divide rice noodles among 4 warmed bowls. Arrange shredded/sliced chicken, fish maw pieces, bok choy and wood ear mushrooms on top of noodles. Add sliced scallions and a sprinkle of cilantro and fried shallots to each bowl.

Ladle broth

Bring broth to a gentle simmer. Using a ladle, pour hot broth over each assembled bowl to cover the noodles and toppings. Drizzle light soy (1 tsp per bowl total) and a few drops of sesame oil over each serving. Serve immediately with lime wedges and sliced chili on the side.

Allow diners to adjust final seasoning: add fish sauce or extra white pepper to taste, squeeze lime for brightness, and sprinkle extra fried shallots or scallions as desired.