Fish Maw with Xiang Gu
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Fish Maw with Xiang Gu

A nourishing soup with nutritious ingredients to reward yourselves after a long work day.

  • 5 min Preparation Time
  • 15 min Cooking Time
  • 4 Serv. Recipe Serves

Ingredients & Method

  • 120g Fish maw (break into pieces)
  • 100g Fresh sea cucumber
  • 1 tsp Cooking oil
  • 100g Shallots (thinly sliced)
  • 3 sprigs Spring onion heads (cut into small rings)
  • 2 KNORR CHICKEN CUBES
  • 1 litre Water
  • 2 Dried mushrooms (pre-soak to soften and slice to halves)
  • 3 tbsp Chinese wine (optional)
  • GARNISHING
  • 120ml Corn starch
  • 5g Coriander leaves
  • Heat up a non-stick pot with oil and add the shallots and spring onion heads before frying fragrance.
  • Add in the water with 2 KNORR CHICKEN CUBES and bring the mixture to a heavy boil in 4 minutes.
  • Then add in the rest of the ingredients one after the other except the sea cucumber before cooking the mixture for another 5 to 7 minutes or until the fish maw is softened.
  • Add in the sea cucumber, Chinese wine and further simmer for 4 more minutes before stirring in the corn starch to thicken the soup base to your desired consistency.
  • Finally, taste and garnish to serve.
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