Chicken Porridge with Fish Maw
A delicate, snow-white minced chicken and fish maw soup with a fresh, savory flavor.
Ingredients
raw chicken breast
150 g
oil-soaked fish maw
75 g
pork fat
75 g
egg white
3
cooked minced ham
10 g
scallion-ginger wine sauce
to taste
fine salt
to taste
cooked pork lard
to taste
water starch
to taste
rice flour
to taste
cooked chicken fat
to taste
chicken broth
to taste
Instructions
1
Step 1
Use a knife to remove the membrane from the chicken breast, slice it into pieces, and soak in clear water to whiten. Then use a knife to gently pound and chop the chicken and pork fat separately into fine pastes. Cut the fish maw into shuttle-shaped pieces.
2
Step 2
Place the chicken paste and pork fat paste together in a bowl. Add water starch, rice flour, and chicken broth to dilute, then strain. Add egg white, salt, and scallion-ginger wine sauce, and stir until it becomes a smooth paste.
3
Step 3
Place a wok over heat, add a little cooked pork lard to slick the pan, then pour in chicken broth and bring to a boil. Slowly pour in the chicken porridge paste, stirring continuously with a ladle until thickened. Add the fish maw and additional cooked pork lard, stir evenly with the ladle, drizzle with cooked chicken fat, transfer to a plate, and sprinkle with cooked minced ham to serve.
