Spicy and Sour Fish Maw Soup Recipe

Chinese New Year Food Malaysia

‘Fu Zhou’ Spicy and Sour Fish Maw Soup is a traditional delicacy from Fuzhou. The fish maw has a tender and smooth texture, and when combined with the sour, sweet, and hints of peppery broth, it becomes an extremely appetizing soup.

Ingredients

Item	Cost
Dried Fish Maw, pre-soaked and cut into pieces	150 g
Chicken Breast, shredded	100 g
AJI-SHIO® Flavoured Pepper	5 g
Cooking Oil	3 tbsp
Corn Starch	10 g
Ginger, minced	25 g
Garlic, minced	15 g
Chinese Mushroom, sliced	3
Water	1 litre
Dried Cloud Ear Fungus, pre-soaked	15 g
Dried White Bean Curd, cut into stick	50 g
Carrot, cut into thin matchstick	50 g
Spring Onion, cut lengthwise	30 g
Tapioca Starch, mix with 20 ml water	15 g
Egg, beaten	1

INGREDIENTS (A):

Item	Cost
AJI-MIX™	20 g
AJI-NO-MOTO PLUS®	10 g
AJI-SHIO® Flavoured Pepper	15 g
Tomato Sauce	70 ml
Chili Sauce	70 ml
Oyster Sauce	15 ml
Sugar	20 g
Black Vinegar	30 ml

Method

Boil dried fish maw for 25 minutes. Set aside.
Marinate chicken breast with AJI-SHIO^®, 1 tbps cooking oil and corn starch.
Heat oil in a pot under medium heat, stir-fry ginger, garlic and Chinese mushroom until fragrant.
Pour in water in the pot, add all ingredients (A) with AJI-MIX^™, AJI-NO-MOTO^® PLUS, AJI-SHIO^® and fish maw, boil for 15 minutes. Then add in marinated chicken breast, cloud ear fungus and boil for 3 minutes.
Once you have achieved the desired fish maw texture, add in dried white bean curd, carrot and scallion and boil for another 3 minutes, then add in tapioca starch mixture to thicken the soup.
Then, add in beaten egg and stir slowly, then turn off the heat.
Ready to serve.

Product needed for this recipe

Tips：

Boiling time is depending on the fish maw texture and it is subject to personal preferences.
Do separate the shredded chicken before adding it to avoid the shredded chicken sticking together.
Turn off the heat after adding in beaten egg to keep the egg silky smooth.