Dried Scallop with Fish Maw

Name: Dried Scallop with Fish Maw
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Ingredients: 100 g Dried scallops (remove tendons, wash, steam 2 hours then crumble); 350 g Dried fish maw (soaked until soft and cut into 3 cm cubes); 1500 g Old hen (for making broth); 500 g Stuffed duck (for making broth); 10 g Sugar; 10 g Salt; 25 g Cooking wine; 25 g Scallion; 5 g Starch (for thickening); 15 g Ginger; 5 g Ground white pepper; 15 g Toasted sesame seeds

Korean-style dried scallop and fish maw served in a rich, savory broth with a tender, glutinous texture.

3h 30m

Easy

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Ingredients

Dried scallops (remove tendons, wash, steam 2 hours then crumble) 100 g

Dried fish maw (soaked until soft and cut into 3 cm cubes) 350 g

Old hen (for making broth) 1500 g

Stuffed duck (for making broth) 500 g

Sugar 10 g

Salt 10 g

Cooking wine 25 g

Scallion 25 g

Starch (for thickening) 5 g

Ginger 15 g

Ground white pepper 5 g

Toasted sesame seeds 15 g

Instructions

Soak the fish maw

Place the dried fish maw in a pot with 5 kg of boiling water. Once it returns to a boil, remove from heat and soak for 13 hours. Then rinse twice with cold water.

Prepare the broth

Simmer the chicken, duck, scallion, and ginger over low heat to produce 1 kg of broth. Reserve the chicken and duck for other uses.

Blanch the fish maw

Cut the soaked fish maw into 3 cm cubes and blanch once in 500 ml of the chicken-duck broth.

Steam the scallops

Remove the tendons from the dried scallops, wash them well, add 150 ml of the chicken-duck broth, steam for 2 hours, then crumble.

Final assembly

Pour the chicken broth into a double-handled pot, add the blanched fish maw, and simmer for 10 minutes. Stir in the seasonings, starch, and sesame seeds, bring to a boil, then transfer to a round serving plate. Reserve a portion of the sauce, mix it with the steamed scallops, sprinkle with ground white pepper, and pour the scallop mixture over the fish maw. Serve immediately.