Double-Boiled Whelk and Matsutake Soup with Fish Maw
Accredited Practising Dietitian (DAA) and Accredited Dietitian (HKDA), Danica YAU said, "Fish maw and whelk meat are rich in protein while low in cholesterol. When using meat in soup, lean and skinless meat are recommended to reduce the total fat content of soup. Boiling these ingredients together will give a rich and flavorsome soup so the need for salt seasoning is minimal, which helps support heart health."
Ingredients: (To Serve 1)
| dried matsutake | 20g |
| whelk meat | 50g |
| lean pork | 50g |
| skinless chicken | 50g |
| fish maw | 50g |
| water | 250ml |
Seasoning:
| salt | ¼ teaspoon salt |
Cooking Method:
| 1. | Wash the dried matsutake and fish maw. Set aside. |
| 2. | Soak the whelk meat, lean pork and skinless chicken in boiling water for a moment and then drain well. Set aside. |
| 3. | Place the dried matsutake, whelk meat, lean pork, skinless chicken and fish maw into a stewing pot and steam with boiling water for about 4 hours. |
As the energy and nutrient content of the soup estimated by indirect nutrient analysis based on calculation causes relatively significant variation, we cannot provide this information.
This recipe is provided by Prince Restaurant(Elements).
Extract from CookSmart, Issue 24
