Silky Chicken and Fish Maw Soup

Name: Silky Chicken and Fish Maw Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Fish Maw; 500g Black-bone chicken; Several Shiitake Mushrooms; Some ginger; Some Cooking Wine; Some salt

by Plum Aloe Tea

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The fish maw in this soup is the penholder fish maw, and the catfish is a long-nose catfish unique to the Shishou section of the Yangtze River. The individual grows big and the fish maw is special. This belly looks like a pen holder and looks like white jade. It tastes as soft as fat, heavy and smooth. It tastes soft, sweet, and melts in the mouth. It is rich in water-soluble high-grade collagen, a variety of amino acids, vitamins and trace elements. Containing cholesterol, it was listed as a tribute to the court as early as the Song Dynasty. "

Ingredients

Silky Chicken and Fish Maw Soup

1. Take warm water and put a proper amount of edible alkali, soak the fish maw. It is recommended to use a cutting board to sink it. About ten minutes is enough. After the fish maw is softened, remove it and wash it with clean water. You can add white vinegar to the water to wash it up. Cleaner, because fish maw is a semi-finished product with heavy fat on it.

2. Soak the black-bone chicken in water for a while, wash off the blood, then drain, and prepare the ginger slices. My method is to fry the black-bone chicken and ginger slices in a wok, put some cooking wine, put in the right amount of water to start cooking, and wait After boiling, remove the floating dust on the top, and also remove the chicken fat. (If you are not afraid of oil, you don’t need to remove the chicken fat) Put the prepared mushrooms in the electric pressure cooker, and pour all the ingredients and soup in the wok Into the pressure cooker, select the pressure for 10 minutes!

3. Put the fish maw into the pressure cooker after 10 minutes, press for another 10 minutes, put an appropriate amount of salt, cover the pot and simmer for a while before serving on the table!