Shredded Chicken and Fish Maw Soup
Simmer the sliced fish maw shreds together with the starch-coated chicken breast shreds. The finished dish is pure white in color, with a fresh, delicate flavor.
Ingredients
Soaked fish maw (washed and cut into strips)
300 g
Chicken breast (cut into strips)
200 g
Egg white (for coating)
20 g
Chicken fat
30 g
Chicken broth
500 g
Stock
to taste
White pepper
a pinch
Salt
2 g
MSG
a pinch
Wet cornstarch slurry
6 g
Chopped scallion
10 g
Minced ginger
10 g
Instructions
1
Prepare the fish maw
Wash the fish maw thoroughly and cut it into thin strips.
2
Prepare the chicken
Cut the chicken breast into thin strips, coat with egg white and cornstarch slurry, and blanch.
3
Cooking
Stir-fry the fish maw strips with scallion, minced ginger, etc. (subsequent steps missing from the original text)
