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Ingredients
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Chicken - ½ bird
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Chinese cabbage (cut into
big pieces) - 300 grams
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Carrot (Cut into big Chunk)
- 1 piece
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Dried mushrooms (soaked and
remove stems) - 5 pieces
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Dried fish maw - 40
grams
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Ginger - 2 slices
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Garlic - 1 clove
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Water - 1200 ml
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Salt to taste
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Method
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Soaked fish maw for 15 minutes then
scald in boiling water for 3 minutes. Cut into bite size and set
aside.
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Remove skin and fats of chicken
then scald in hot water until chicken turn slightly white. Remove and rinse
with running water then set aside.
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Bring 1200 ml of water to boil
then add chicken, mushrooms,cabbage, carrot, ginger and garlic and boil
for 3 minutes. Turn to low heat and simmer for few hours or
overnight in a slowcooker.
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Add fish maw into soup and cook
for another 30 minutes before servinjg. Watch the color of the fish maw and not
to over cooked. Fish maw is cooked when it look
transparent.
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Serve hot.
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