Main Ingredients:
Fish Maw: 2 pieces; Chicken: 1/8; Red Dates: Appropriate amount; Ginger: 2 slices; Scallion: 1; Angelica: 2 pieces; North American Ginseng: 5 roots; Polygonatum: 3 pieces.
Auxiliary Ingredients:
Cooking Wine: 2 tablespoons; Peanut Oil: Half tablespoon; Salt: Appropriate amount.
Taste: Salty and Fresh; Cooking Method: Stewing; Time: One hour; Difficulty: Simple.
Steps to Cook Health-boosting Thick Soup: Stewed Chicken with Fish Maw
Many people soak the fish maw before stewing it. However, it is not advisable to soak it for more than half an hour, as this will cause nutrient loss. Therefore, I only soak the fish maw for 5 minutes before stewing it.
Wash the ingredients and cut them into pieces for later use.
I bought a local chicken and used the chicken legs to marinate with steamed shiitake mushrooms. The remaining chicken feet and bones were used to make soup.
Heat up some oil in a wok and add ginger and scallion.
Add the chicken and stir-fry for a while.
Add the fish maw and Chinese herbs, pour in two tablespoons of cooking wine to remove the fishy smell, stir-fry for 1 minute, and then transfer to a soup pot.
Add water to the soup pot, add some red dates, and simmer for about 30 minutes. Add some salt before serving.
This bowl of fresh and sweet health-boosting thick soup is ready to serve. It has no fishy smell, only a fresh and sweet taste, and is warm to drink.
