Supreme Fish Maw Chicken Rice Noodle Recipe
Make Supreme Fish Maw Chicken Rice Noodle Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Broth and Soup Base
Chicken and Proteins
Noodles and Vegetables
Toppings & Garnish
Method
Broth and Soup Base
- 1
Prepare fish maw
Soak the dried fish maw in warm water for 2–3 hours until pliable (overnight in cold water if thicker pieces). Drain, trim any hard edges and slice into bite-size strips about 1/2–1 inch wide.
- 2
- 3
Build the broth
Pour in 8 cups chicken stock. Add Shaoxing wine, light soy sauce, oyster sauce, white pepper, salt and sugar. Bring to a gentle simmer.
- 4
Cook fish maw in broth
Add the prepared fish maw to the simmering broth. Reduce heat to low and poach gently for 20–30 minutes until it becomes soft and fully rehydrated and has taken on flavor. Taste and adjust seasoning (add more salt or a splash of soy if needed). Keep broth warm on very low heat.
Chicken and Proteins
- 5
Prep and marinate chicken
Trim excess fat from chicken thighs. Lightly slice thighs into 1/4–1/2-inch thick strips (or leave whole if preferred). In a bowl combine chicken with 1 tbs light soy sauce, 1 tsp sesame oil, egg white and 1 tsp cornstarch. Toss to coat and let marinate 10–15 minutes while broth cooks.
- 6
Poach chicken
When broth is simmering and fish maw is nearly done, lower chicken strips into the broth in a single layer. Poach gently at a bare simmer 6–8 minutes until just cooked through (internal temp 74°C/165°F if using a thermometer). Remove chicken to a plate and keep warm. Leave the broth on low heat with fish maw.
Noodles and Vegetables
- 7
Prepare noodles
If using fresh rice noodle sheets (hor fun), separate sheets gently into portions. If they are clumped, steam or briefly warm in a hot skillet with a little oil to loosen. For pre-packaged fresh sheets, you can also briefly dip in hot water to loosen for 10–20 seconds.
- 8
- 9
Finish noodles
To assemble texture and prevent sogginess, briefly lay rice noodles in shallow bowls. If you prefer the noodles hot and slightly stir-fried, toss them in a wok over high heat with 1 tbs vegetable oil and the julienned white scallion for 30–60 seconds to heat through and slightly coat with oil before placing in bowls.
Assembly & Garnish
- 10
Assemble bowls
Divide the prepared rice noodles between 4 large soup bowls. Arrange blanched bok choy, poached chicken strips and sliced fish maw evenly over the noodles.
- 11
Ladle broth
Bring the fish-maw-infused broth back to a gentle simmer and skim any surface foam if present. Ladle 2 cups of hot broth into each bowl, covering the noodles and toppings.
- 12
Finish and garnish
Top each bowl with julienned scallion greens, cilantro leaves, a sprinkle of fried garlic, and a light drizzle of soy sauce and chili oil if using. Add a wedge of lime or calamansi on the side. Adjust white pepper to taste.
- 13
Serve
Serve immediately while hot. Encourage diners to squeeze citrus over each bowl just before eating to brighten flavors.