Fish Maw and Chicken Soup is a classic nourishing soup. The fish maw is braised until soft and bouncy, while the chicken is tender and falls off the bone. The broth is golden, rich, and packed with collagen. It’s deeply nourishing and great for your complexion—perfect for changing seasons or when your body needs a little extra care.
🌴 Ingredients:
· 1/2 free-range chicken (about 500g, choose a tender breed)
· 2-3 pieces fish maw (soaked in advance, about 100g)
· A small handful of dried scallops (for umami, optional)
🌴 Aromatics:
· 1 large piece of ginger (sliced)
· 4-5 red dates (for sweetness and nourishment)
· A small handful of goji berries (for garnish, optional)
· 1 stalk scallion (chopped, for garnish)
🌴 Seasonings:
· 2 tbsp cooking wine (about 30ml, for blanching)
· 3g salt (about a teaspoon, add at the end)
· A pinch of white pepper powder (optional)
🌴 Instructions:
- Prepare the Fish Maw (The Most Important Step)
Soak the fish maw in cold water for at least 12 hours, changing the water 2-3 times. Once softened, bring a pot of water to a boil with ginger slices and cooking wine. Blanch the fish maw for 30 seconds, then immediately transfer to cold water and drain. ⚠️ Note: Always soak fish maw in cold water, never hot, or it will shrink and turn tough. I’ve tried hot water before, and it turned out rubbery, ruining the whole soup. - Prepare the Chicken
Chop the chicken into pieces. Blanch in cold water with ginger slices and cooking wine. Bring to a boil, skim off the foam, and cook for 3 minutes. Rinse with warm water. ⚠️ Note: Starting with cold water removes the blood and odor. I’ve tried using hot water, and the soup turned fishy and cloudy. - Simmer the Soup
Place the blanched chicken, ginger slices, red dates, and dried scallops in a clay pot or soup pot. Add plenty of hot water. Bring to a boil, then reduce to low heat, cover, and simmer for 1 hour. ⚠️ Note: Add enough water at once. If you must add more, use hot water. I’ve tried adding cold water midway, and the chicken tightened up and became tough. - Add the Fish Maw
Add the prepared fish maw and simmer for another 30 minutes until it’s soft and bouncy and the chicken is tender. ⚠️ Note: Don’t add the fish maw too early, or it will dissolve and lose its texture. I’ve tried simmering it for over an hour, and it disappeared into the soup. - Season and Serve
Add 3g salt and a pinch of white pepper. Turn off the heat, sprinkle with goji berries and scallion, and serve hot. ⚠️ Note: Add salt at the very end to keep the soup fresh. I’ve tried adding it early, and the chicken refused to tenderize and the soup was too salty.
💡 More Nourishing Soups:
If you enjoy this rich and collagen-packed soup, you should also try my [Peanut and Pig Trotter Soup] for another deeply comforting and nourishing favorite.
Want to explore more? Check out my full [Soups] category!
💡 Tips:
Soak the fish maw in cold water for at least 12 hours. Blanch the chicken in cold water and rinse with warm water. Add enough hot water at once when simmering. Add the fish maw in the last 30 minutes to keep it bouncy. Add salt at the very end for the best flavor.
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