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FISH MAW WITH XIANG GU

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

8.436 g

Sodium (mg)

918.6 mg

Vitamin A (IU)

140.788 IU

Saturated Fat (g)

1 g

Energy (kcal)

78.452 kcal

Fat (g)

2.961 g

Trans Fat (g)

0.006 g

Salt (g)

2.3 g

Calcium (mg)

27.219 mg

Monounsaturated Fat (g)

1.033 g

Cholesterol (mg)

13.726 mg

Iron (mg)

0.526 mg

Vitamin C (mg)

3.745 mg

Fibre (g)

1.211 g

Sugars (g)

3.278 g

Protein (g)

5.412 g

Potassium (mg)

228.284 mg

Total

33.744 g

3674.401 mg

563.154 IU

4.002 g

313.808 kcal

11.844 g

0.025 g

9.2 g

108.878 mg

4.132 g

54.906 mg

2.105 mg

14.981 mg

4.843 g

13.113 g

21.648 g

913.137 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.
  • 5 Finally, taste and garnish to serve.