Fish Maw Stewed Partridge

Name: Fish Maw Stewed Partridge
Cuisine: Chinese
Ingredients: 200g Fish Maw; 2 pieces Partridge (scaled, cleaned, butterflied, beak and feet removed); 500g Pork Ribs (boiled and rinsed in cold water); 50g Ham Knuckle; 10g MSG (Monosodium Glutamate); 25g Goji Berries; 2.5g Salt; 3 slices Bamboo Shoots; 3 slices Ham; 1500g Stock (800g used in steps, 700g unused)

Chaoshan-style fish maw stewed with partridge. Blanch the partridge and spare ribs, then steam together with ham hock and superior stock in a bain-marie until tender.

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Ingredients

Fish Maw 200g

Partridge (scaled, cleaned, butterflied, beak and feet removed) 2 pieces

Pork Ribs (boiled and rinsed in cold water) 500g

Ham Knuckle 50g

MSG (Monosodium Glutamate) 10g

Goji Berries 25g

Salt 2.5g

Bamboo Shoots 3 slices

Ham 3 slices

Stock (800g used in steps, 700g unused) 1500g

Instructions

Step 1

Scale and clean the partridge, butterfly it, remove the beak and feet. Boil together with the pork ribs, then rinse in cold water and wash clean.

Step 2

Place the partridge and ribs into a stewing jar, add the ham knuckle or ham skin, salt, and 800g of stock. Steam in a steamer until the partridge meat is tender.