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

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

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

Cooking Methods

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.