EatSmart Recipes
Fish Maw, Sea Cucumber with Dry Scallops Thick Soup
"3 Less" Dish
Feature
Fish maw and sea cucumber are low in fat and cholestrol but provide us protein. Together with chicken and lean pork, they make a wonderful soup base. Remember to choose skinless chicken and remove excessive oil before consumption. Minimize the amount of salt not only lower our sodium intake, but also bring out the natural flavour of the ingredients.
Ivy NG
President, Hong Kong Nutrition Association | Ingredients to serve 8-10 | | Fish Maw | 10-12 pieces | | Shark Fin edge | 15-18 pieces | | Skinless Chicken | 1/4 piece | | Lean Pork | 200 g (about 5 taels) | | Water | 4 liters | | Shiitake Mushroom (dried) | 6-8 pieces | | Ear-Fungus (dried) | 1 piece | | Dried Tangerine Peel | 1 piece | | Dried Scallop | 19-22 pieces | | Sea Cucumber | 1 piece | | Water Chestnut Flour | 3 tablespoons | | Skinless Chicken Shreds | 250 g (about 6 taels) | | Seasonings | | Salt | 1 teaspoon | | Coarse White Pepper | to taste | Cooking Method - Cook fish maw, shark fin edge, skinless chicken and lean pork in 4 litres of boiling water over low heat for at least 2 hours. Transfer fish maw and shark fin edge to a bowl. Strain soup and set aside.
- Soak mushrooms, ear-fungus, dried tangerine peel and dried scallops in water. Defrost sea cucumber.
- Cut fish maw, shark fin edge, mushrooms, ear-fungus and tangerine peel into thin strips. Tear scallops into shreds. (Part 1 ingredient).
- Mix water chestnut flour with small amount of broth, set aside.
- Bring broth to boil. Add chicken shreds, sea cucumber and part 1 ingredients. Cook over high heat for 10 minutes. Season with salt and coarse pepper. Add the mixture of water chestnut flour to broth. Serve.
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