| food | Food type | Main Ingredients | Take time | Serve |
| China |
Soup / Curry / Clear Soup
|
fish | 30 minutes | 4 places |
ingredient
- Soak fish maw
- 250 grams ARO large Tenglang fish maw
- Plain water
- tapioca flour
- 4 medium enoki mushrooms
- 8 pieces Aero frozen chicken wings
- 100 grams Aero All-Purpose Stir-Fry Sauce
- 12 Aero Quail Eggs
- 1 liter of water
- 20 grams of chicken seasoning powder
- 50 grams of light soy sauce
- 30 grams Hong Kong tapioca flour
- 50 ml. water (to dissolve the flour)
- 30 grams shredded chicken breast (for sprinkling on top)
- A little ground white pepper
- 5 grams coriander
Preparation
- Soak the fish maw in room temperature water for 30 minutes, then squeeze out the water and boil in boiling water for 1 hour.
- Put a pot of water on the stove to boil for boiling quail eggs. It takes about 2.30 - 3 minutes.
- Put water in a pot, seasonings, mushrooms and chicken wings in it, and boil until cooked and tender.
- Dissolve the cornstarch and water together. Pour slowly into the fish maw pot and stir constantly while pouring the cornstarch water.
- Add the sliced shiitake mushrooms and fish maw into the fish maw pot, bring to a boil again, then turn off the heat and add the boiled quail eggs.
- 6. Serve with coriander, shredded chicken breast and a little white pepper.
