DOUBLE-BOILED FISH MAW CHICKEN SOUP
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DOUBLE-BOILED FISH MAW CHICKEN SOUP
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Votes: 0
Rating: 0
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Print Recipe
Servings
4people
Servings
4people
Ingredients/配料
Servings: people
Units:
Ingredients/配料
Servings: people
Units:
Preparation/方法
  1. Rinse dried fish maws under running water; Soak them in water for 21 hours till they are soft (Change water every 3 hours and before soaking them, rinse them under running water again); Remove the fish maws and rinse them under running water again; Drain them briefly.
  2. Rinse dried tangerine peel; Soak it in water for 3 hours; Remove it; Gently scrape off any white pith.
  3. Rinse and drain ginger; Slice most of the ginger; Peel and julienne the remaining.
  4. Rinse and drain spring onion; Cut off any roots; Cut it into sections.
  5. Fill a stockpot with water; Add the spring onion and most of the ginger slices; Bring to the boil over a high heat; Turn off the heat; Add the fish maws; Cover the pot with its lid; Leave it till the water is cool; Remove the fish maws and rinse them under running water again; Tear off any blood vessels.
  6. Rinse lean pork under running water; Pat-dry it with kitchen paper; Cut it into pieces.
  7. Rinse silkie chicken under running water; Discard any innards and any lumps of fat from the chicken’s cavity; Remove any feather with a pair of tweezers; Rinse it under running water again; Drain it.
  8. Fill a deep pan with water; Add the remaining ginger slices; Bring to the boil over a high heat; Scald the chicken all over in a colander with the boiling ginger water for 3 minutes; Immediately remove it; Rinse it under running water till cool; Drain it; Scald the lean pork all over in a colander with the boiling ginger water for 3 minutes; Immediately remove it; Rinse it under running water till cool; Drain it; Turn off the heat.
  9. Fill a lower pan of a double boiler with water; Bring to the boil over a high heat; Turn to a low heat.
  10. Arrange the fish maws, the silkie chicken, the lean pork, the dried tangerine peel and the ginger juliennes into the upper pan of the double boiler; Pour 1440ml water into the upper pan; Cover the upper pan with its lid; Put the upper pan on the top of the lower pan of the boiler; Cook over a low heat for 2.5 hours; Stir seasonings into the soup.
  11. Pour 320ml low fat milk into a slant-sided anodized aluminum saucepan; Bring to the boil over a high heat; Turn off the heat; Immediately pour the milk into the soup in the upper pan of the double boiler; Cover the upper pan with its lid again; Cook over a low heat for 30 minutes; Turn off the heat; Arrange it in a serving bowl; Ready to serve.
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