Chinese New Year is a time to celebrate the beginning of a new lunar new year. Truth be told, it is the food that gets me excited! I especially look forward to the yearly reunion dinner where family members would all gather on New Year’s Eve and enjoy a sumptuous feast. Symbolic ingredients like abalone, fish, chicken, noodles will always make their appearance on the dining table. Whatever you decide to cook, Chinese New Year is a time to show generosity, abundance and indulgence during this period, so be sure to prepare plentiful.
This Double Treasures Fish Maw Soup is one CNY dish you’ll find in most Chinese restaurants. It is super nutritious and decadent. The best part is, you do not need to spend hours boiling this soup. The actual cooking time for this soup is 15 minutes, or less. Preparing the ingredients do take some time but it’s mainly the waiting time required to soften the dried seafood.
I would suggest prepping the ingredients ahead of time, ideally the day before so it will take away the stress and saves time. Oh, in case you are wondering what type of fish maw to use, a decent grade at affordable price works well. It is not necessary to use premium grade fish maw.
I got all my ingredients for this recipe at FairPrice Finest, and you can do the same at any of their outlets too.
1 large piece dried fish maw (approx. 80g) – soak in hot water until softened (approx. 2 to 3 hrs)
100g crab claw meat
4 large pieces dried mushroom – soak in hot water until softened
2 to 3 large pieces dried scallop – soak in water until softened
800 ml chicken stock + 800 ml water
3 slices ginger – cut into thin strips
½ tsp salt
½ tsp sugar
1 tsp fish sauce
2 tsp soy sauce
3 tbsp corn starch + 4 tbsp water
2 stalks spring onion – chopped
White pepper to taste
Black vinegar to taste
Rinse the dried scallops and add just enough water to cover. Soak for about 30 mins.
Steam the dried scallop with the soaking liquid for about 1 hour until softened.
Once cooled, remove from liquid and shred into thin pieces. Reserve the liquid to add into the soup.
Slice the dried mushroom thinly and set aside.
Repeat the same with the softened fish maw.
Bring a pot of water to boil and scald the mushroom, ginger and fish maw together for a few minutes. This will get rid of any unpleasant odor.
Drain and set aside.
You could prepare the ingredients ahead of time and keep in the fridge until ready to use.
In a large pot, add in chicken stock, water, scallop water, scallop and bring to boil.
Once the soup is boiling, remove any scum on the surface with a spoon.
Add in mushroom, fish maw, crab meat, salt, fish sauce, soy sauce.
Taste and adjust the seasoning accordingly.
Once you are satisfied, mix the corn starch and water together.
Turn down the heat and drizzle the corn starch slurry slowly, while stirring the soup.
You do not have to use up all the slurry.
Once you have reached the desired consistency, turn up the heat and bring to boil again.
Garnish with chopped spring onion and serve hot.
The best way to enjoy is to add a few dashes of pepper and a few drops of black vinegar.