Fish Maw Creamed Corn Soup 粟米魚肚羹
Fish Maw Creamed Corn Soup is delicious, filling and comforting, a thick velvety broth full of a variety of pleasing textures and tastes. The creamed corn gives a delightfully sweet crunch while the spongy fish maw absorbs the soup in a lusciously juicy way. And then there is still the tasty bits of Jin hua ham and the tasty tendrils of delicately swirled egg.
- Prep time
- 15 min
- Cook time
- 23 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cups fried fish maw
- 3 slices ginger
- 1 spring onion, cut to 1 inch pieces
- 1 tbsp Shao Hsing rice wine
- 6 cups chicken stock
- 2 tbsp minced Jinhua ham
- 1 can creamed corn
- 1 tsp potato starch
- 1 egg
- salt to taste
- white pepper to taste
- 3 tbsp coriander for garnish
Instructions
- 1
Soak fish maw in cool water for an hour. Prepare a pot of water enough to cover the fish maw. Once water is boiling, add your ginger, spring onions and rice wine. Let boil until fragrance is released, then add the fish maw. Boil the fish maw for 15-20 mins until soft. Once fish maw is soft, rinse well under cold water, slice into approx. 1 inch pieces and leave in a strainer to drain.
- 2
Pour stock into a large pot. When boiled turn heat to down and add Jinhua ham. Let simmer for 3 minutes then add fish maw and simmer at medium heat for 15 minutes.
- 3
Finally add the creamed corn and simmer for another 5 mins.
- 4
Prepare starch by adding 11/2 tbsp water and stirring. In the last minute of cooking, add the starch (give it a stir first) and stir the soup until it thickens. It should be soupy but quite thick.
- 5
Prepare egg by beating lightly. Remove from heat, slowly pour in the beaten egg in a thin stream while stirring the soup. The egg will flower into delicate threads. Add salt and pepper to taste. Serve hot with coriander garnish.