FISH MAW WITH XIANG GU

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

Nutritional information

Amount per serving

Carbohydrates (g)

7.01 g

Sodium (mg)

223.9 mg

Vitamin A (IU)

140.86 IU

Saturated Fat (g)

0.39 g

Vitamin D (mcg)

0.86 mcg

Energy (kcal)

80.28 kcal

Fat (g)

2.07 g

Trans Fat (g)

0 g

Vitamin B12 (mcg)

0.34 mcg

Vitamin B6 (mg)

0.14 mg

Salt (g)

0.56 g

Folate (mcg)

17.88 mcg

Calcium (mg)

29.79 mg

Zinc (mcg)

0.37 mcg

Monounsaturated Fat (g)

1.04 g

Cholesterol (mg)

13.5 mg

Iron (mg)

0.53 mg

Selenium (mcg)

9.43 mcg

Vitamin C (mg)

3.76 mg

Fibre (g)

1.45 g

Sugars (g)

3.57 g

Protein (g)

5.68 g

Copper (mg)

0.1 mg

Potassium (mg)

234.61 mg

Total

28.02 g

895.59 mg

563.43 IU

1.57 g

3.45 mcg

321.14 kcal

8.3 g

0.02 g

1.37 mcg

0.55 mg

2.24 g

71.54 mcg

119.15 mg

1.48 mcg

4.14 g

54.01 mg

2.13 mg

37.72 mcg

15.02 mg

5.79 g

14.29 g

22.73 g

0.42 mg

938.43 mg

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

1 Heat up a non-stick pot with oil and add the shallots and spring onion heads before frying fragrance.

2 Add in the water with 2 KNORR CHICKEN CUBES and bring the mixture to a heavy boil in 4 minutes.

3 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.

4 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.