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Fish Maw Soup

Serving: 6-8pax


  • 1kg whole chicken

  • 1.7L water

  • 5 garlic cloves - peeled

  • 5 ginger slices

  • 5 stalks scallions

  • 47g fish maw - soaked in hot water till soft, about 0.5hr, cut into pcs

  • 150g crabmeat

  • 2 tsp minced garlic

  • 8pcs Chinese mushroom - soaked till soft, thinly sliced, reserve 300ml soaking water

  • 1 tbsp light soy sauce

  • 2 tbsp oyster sauce with dried scallop

  • 1 tbsp shaoxing wine (绍兴酒)

  • Cornstarch solution


  1. In a soup pot, add in chicken, ginger, garlic and scallion.

  2. Add in enough water to cover the chicken and pressure cook it for 20mins. If not, boil it at medium heat for 45mins.

  3. Prepare a large bowl or pot of room temperature water. When chicken is done, soak it into prepared water. Set aside a small amount of chicken to be shredded. Reserve stock.

  4. In a soup pot, stir-fry garlic till fragrant. Add in mushrooms and stir-fry till fragrant.

  5. Add in 1.2L of stock, 300ml mushroom soaking water, light soy sauce, oyster sauce and wine. Mix well and bring to a boil.

  6. Add in fish maw, shredded chicken and crabmeat. Mix well and let boil for 10mins.

  7. Lastly, mix in cornstarch solution and stir till soup thickens.

Adapted from themeatmen


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