Chicken, Corn & Fish Maw Soup Recipe

Rinse and soak fish maw

Rinse the dried fish maw under cold running water. Place it in a bowl, cover with warm water, and soak for 2–4 hours until softened and pliable (timing depends on thickness). Change the water once if it becomes cloudy. When softened, drain and trim any hard edges; cut into 3–4 cm pieces. Reserve soaking liquid only if very clean; otherwise discard.

Prep chicken and fish

Rinse the chicken and pat dry. If using a whole small chicken, cut into pieces. Trim any excess fat. Rinse the fish fillet, pat dry, and cut into 3–4 cm cubes. Lightly season fish cubes with a pinch of salt and 1/2 tsp white pepper; set aside in the refrigerator until needed.

Corn kernels and aromatics

If using fresh corn on the cob, remove kernels with a sharp knife; reserve two corn cobs after kernel removal for extra flavor in the broth (break them in half). Peel ginger and slice into 4–6 thin pieces. Wash green onions: reserve white parts and green tops separately; slice white parts into 3–4 cm lengths, and finely chop green tops for garnish.

In a large stockpot (at least 4–5 L capacity), add 3 liters of cold water and the chicken pieces. Bring to a gentle boil over high heat. When the water reaches a rolling boil, skim off the foam and impurities from the surface with a fine skimmer or slotted spoon to keep the broth clear (about 5 minutes).

Add the ginger slices, white parts of the green onions, two broken corn cobs (if using), and 1 tablespoon Shaoxing wine to the pot. Reduce heat to maintain a low simmer. Partially cover and simmer gently for 45–60 minutes to extract flavor from the chicken. Maintain a gentle simmer (tiny bubbles) so the broth stays clear.

After 45–60 minutes, remove the chicken pieces to a cutting board. Pour the broth through a fine-mesh strainer into a clean pot to remove solids (ginger, corn cobs, onion pieces). Return the strained broth to the stove and bring back to a gentle simmer. Reserve the reserved chicken meat: optionally remove bones and shred or cut into bite-size pieces to return to the soup later.

Add the soaked and trimmed fish maw pieces to the simmering strained broth. Simmer for 20–30 minutes (depending on thickness) until fish maw becomes translucent and tender but still springy. Taste a piece to confirm tenderness.

Add the fresh corn kernels to the pot and simmer for 5–8 minutes until corn is tender and sweet.

Gently slide the fish cubes into the simmering broth. Poach the fish over low heat for 3–5 minutes until opaque and just cooked through. Avoid boiling the soup vigorously to keep fish tender and prevent the broth from becoming cloudy.

Return the reserved shredded chicken pieces to the pot to heat through for 1–2 minutes.

Taste the soup and season with 2 teaspoons sea salt (adjust to taste), remaining 1/2 teaspoon white pepper, and 1 teaspoon chicken bouillon if using for added depth. If you prefer a slightly savory touch, add up to 1 teaspoon light soy sauce, stir gently, and re-taste.

Turn off the heat. Stir in 1 teaspoon sesame oil and most of the chopped green onion greens, reserving a little for garnish. Add chopped cilantro leaves and gently stir.

Ladle the soup into bowls, ensuring each bowl gets chicken, pieces of fish maw, corn kernels, and fish. Garnish with the remaining green onion and a few cilantro leaves. Serve immediately while hot.