FISH MAW WITH XIANG GU

Name: FISH MAW WITH XIANG GU
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Chinese
Ingredients: 120 g fish maw (break into pieces); 100 g fresh sea cucumber; 1 tsp cooking oil; 100 g shallots (thinly sliced); 3 spring onion head (cut into small rings); 2 Knorr Chicken Stock Cube; 1 litre water; 2 dried mushrooms (pre-soak to soften ands lice to halves); 3 tbsp chinese wine (optional); GARNISHING; 120 ml corn starch; 5 g coriander leaves

Dairy free

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

15 mins

Cooking Time
Easy

Difficulty
5 mins

Prep Time
4 People

Serves

120 g fish maw (break into pieces)
100 g fresh sea cucumber
1 tsp cooking oil
100 g shallots (thinly sliced)
3 spring onion head (cut into small rings)
2 Knorr Chicken Stock Cube
1 litre water
2 dried mushrooms (pre-soak to soften ands lice to halves)
3 tbsp chinese wine (optional)
GARNISHING
120 ml corn starch
5 g 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.

Amount per Serving

Nutritional values	Amount per Serving
Energy (kcal)	80.28 kcal
Protein (g)	5.68 g
Sugar (g)	3.57 g
Fat (g)	2.07 g
Fibre (g)	1.45 g

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