Supreme Fish Maw & Chicken Rice Noodle Soup Recipe
Make Supreme Fish Maw & Chicken Rice Noodle Soup Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Broth & Base
Noodles & Toppings
Seasoning Paste (optional)
Method
Broth & Base
- 1
Prepare the fish maw
If using dried fish maw, ensure it has been soaked 8–12 hours in cold water until pliable, then drain, trim away any hard bits and shred into bite-size strips. Rinse and set aside.
- 2
Prep aromatics and chicken
Smash the garlic cloves lightly with the side of a knife. Slice the ginger into 1/4-inch thick pieces. Tie the white parts of the spring onions into a knot (or chop coarsely). Pat the chicken thighs dry and cut into 2–3 large pieces; reserve the breast for shredding later or use as separate poached chicken.
- 3
- 4
Simmer
Add 2 tablespoons dry sherry (or Shaoxing wine) and simmer gently, uncovered, for 25–30 minutes, until the chicken is cooked through and the fish maw is tender but still slightly springy. Taste and season with 1.5 teaspoons sea salt and 1 teaspoon white pepper. Adjust seasoning gradually—the toppings and sauces will add salt later.
- 5
Finish and strain (optional)
If you prefer a clear, refined broth, remove the chicken thighs and fish maw with a slotted spoon, strain the broth through a fine-mesh sieve into a clean pot, and return the fish maw and shredded poached chicken to the pot to keep warm. Alternatively, leave everything in the pot for a heartier presentation.
Noodles & Toppings
- 6
Prepare noodles
Bring a separate pot of water to a rolling boil. If using fresh rice noodle sheets or hor fun, separate gently and blanch each portion 15–20 seconds until just warmed and pliable; drain and toss lightly with a few drops of sesame oil to prevent sticking. If using dried rice noodles, cook according to package instructions until tender, then drain and rinse under cool water.
- 7
- 8
Cook shiitakes
In a small skillet over medium heat, add 1 teaspoon neutral oil and sauté sliced shiitake mushrooms 2–3 minutes until just softened. Add a pinch of salt and 1 teaspoon fish sauce, stir to coat, then remove from heat.
- 9
Shred reserved chicken
If you reserved a poached chicken breast earlier, shred it into bite-size strands. If not, remove the simmered thighs from the broth, let cool slightly, then shred the meat from bones and discard bones/skin. Keep shredded chicken warm.
- 10
Assemble bowls
Divide the warmed rice noodles among 4 serving bowls (about 3 oz noodles per bowl). Top each with an even portion of shredded chicken (about 2 oz each), 2 shrimp, some sautéed shiitake slices, bok choy halves (1 per bowl if using 4), and several pieces of fish maw.
- 11
Ladle broth and finish
Bring the broth back to a gentle simmer and ladle ~2 cups hot broth into each bowl to cover the noodles and toppings. Drizzle each bowl with 1 teaspoon sesame oil and 1 teaspoon fried garlic oil (or chili oil) if using. Garnish with chopped coriander (cilantro), sliced scallion greens, and a lime wedge. Serve immediately so noodles remain tender.
Seasoning Paste (optional)
- 12
Make the seasoning paste
Whisk together 1 teaspoon oyster sauce, 1 teaspoon light soy sauce, 1 teaspoon cornstarch and 1 tablespoon cold water until smooth. Bring a small saucepan of reserved broth to a gentle simmer and whisk in the paste, simmer 1 minute until slightly thickened. Taste and add a little more salt or fish sauce if desired. Spoon a small amount into bowls before ladling broth for extra umami and body.