Snow Lotus Fish Maw Soup

Name: Snow Lotus Fish Maw Soup
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Ingredients: 500 g (wet) fried fish maw (soaked in warm water until soft, then soaked in alkaline water to remove greasiness, rinsed clean in warm water, drained, and sliced diagonally); 3 eggs (boiled in cold water, peeled, each cut into 4 slices, yolks removed, whites cut into lotus petal shapes and dyed pink); 100 g fresh mushrooms (washed, stems trimmed); 15 g peas; 100 g fresh shrimp (50 g chopped together with the chicken breast into a chicken-shrimp paste, remainder reserved); 100 g chicken breast (chopped with 50 g shrimp into a chicken-shrimp paste); 2 canned water chestnuts (crushed into a paste); 2 egg whites (beaten until stiff, chopsticks stand upright); 5 g salt; 5 g MSG; 10 g cooking wine; 5 g chopped scallions; 5 g minced ginger; 5 g dry starch; 2 kg clear broth; 25 g rendered chicken fat; 1 g chili oil; 10 g toasted sesame seeds

Snow Lotus Fish Maw Soup is a Korean-style soup made with oil-blasted fish maw, shrimp, and chicken breast, shaped into delicate lotus flower forms. The broth has a soft pink hue, with a fresh, light, and clean taste.

1h 10m

Easy

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Ingredients

fried fish maw (soaked in warm water until soft, then soaked in alkaline water to remove greasiness, rinsed clean in warm water, drained, and sliced diagonally) 500 g (wet)

eggs (boiled in cold water, peeled, each cut into 4 slices, yolks removed, whites cut into lotus petal shapes and dyed pink) 3

fresh mushrooms (washed, stems trimmed) 100 g

peas 15 g

fresh shrimp (50 g chopped together with the chicken breast into a chicken-shrimp paste, remainder reserved) 100 g

chicken breast (chopped with 50 g shrimp into a chicken-shrimp paste) 100 g

canned water chestnuts (crushed into a paste) 2

egg whites (beaten until stiff, chopsticks stand upright) 2

salt 5 g

MSG 5 g

cooking wine 10 g

chopped scallions 5 g

minced ginger 5 g

dry starch 5 g

clear broth 2 kg

rendered chicken fat 25 g

chili oil 1 g

toasted sesame seeds 10 g

Instructions

Prepare the fish maw

Soak the fish maw in warm water; once soft, place it in the alkaline water to wash away the greasiness, then rinse thoroughly in warm water, drain, and slice it diagonally with a knife. Set aside.

Make the lotus petals

Place the eggs in a pot of cold water, bring to a boil, and cook until hard-boiled. Peel the eggs, slice each one into 4 even pieces, remove the yolks, and cut the whites into lotus petal shapes. Dye the whites pink using pink food coloring. Set aside.

Make the chicken-shrimp paste

Finely chop the chicken breast together with 50 g of the shrimp into a chicken-shrimp paste. Crush the canned water chestnuts into a paste.

Shape and steam

Beat the egg whites until stiff (a chopstick should stand upright in them). Fold the dry starch into the egg-white foam, then mix in the chicken-shrimp paste, salt, and MSG. Pour the mixture into a porcelain dish (the dish should first be brushed with oil) and use a small knife to shape it into a round pile. Then insert the petals into the mixture — six petals per layer, with two layers (inner and outer, inserted in a crisscross pattern) — to form a lotus shape.

Arrange and garnish

Wash the fresh mushrooms and trim off the stems, then arrange them around the lotus. Place the reserved shrimp around the mushrooms, and tuck peas between every two mushrooms. Steam until cooked through, then remove and set aside.

Finish the soup

Heat a wok over high heat, add the rendered chicken fat and heat until hot, then add the chopped scallions and minced ginger and stir-fry until fragrant. Add the clear broth, fish maw, peas, toasted sesame, cooking wine, and MSG. Once the soup comes to a boil, skim off the foam and pour it into a soup pot. Gently slide the steamed lotus into the soup and drizzle with chili oil.