How To Cook Fish Maw Soup

Ingredients

• 1 litre chicken broth
• 200 grams fish maw
• 300 grams crab stick meat
• 1 egg
• 1/2 tablespoon salt, to taste
• 1/2 tablespoon chicken stock granule
• 3 tablespoons potato starch
• 1/2 cup water

Instructions

1. On the night before cooking fish maw soup, soak it in cool water to soften. It will float so place a lid on top to push it further down. Change the water once or twice throughout the night to decrease the fishy smell. 
   
   
   
2. The next morning, drain away the water through a coriander and use scissors to cut the fish maw into smaller pieces. 

   

   
   
3. Bring your chicken broth to boil. Then add the fish maw and crab stick meat. 

   

   
   
4. Give it a stir and season it with salt and chicken stock granule. 

   

   

   
   
5. Let it cook on a low-medium heat for 20 minutes.
6. Combine the potato starch and water to make a slurry. As soon as the water touches the starch, it will harden so use a pair of chopsticks  or spoon to stir it untill it becomes runny with no lumps. 

   

   
   
7. Slowly pour the slurry into the soup on a low heat and continue to stir it. 

   

   
   
8. Gently beat the egg untill it combines and turn the heat down to low. 
9. Slowly pour the egg mix in large rings on the soup's surface. Let it sit for 30 seconds to cook before stirring the egg in. 
10. Serve the dish immediately.