Name: Fish Maw Soup
Prep time: 30 min
Cook time: 23 min
Total time: 53 min
Yield: 6 servings
Ingredients: 200 g Chicken leg or (Pork Tenderloin - non-halal), cut into strips; 2 tsp sesame oil; 2 tsp light Soy Sauce; 2 tbsp cornstarch; 5 dried Scallops, soaked in hot water to soften; 500 ml chicken broth; 800 ml water; 2 slices fresh ginger; 40 g dried Fish Maw, soaked in hot water to soften, cut into strips; 4 dried Chinese Mushrooms, soaked to soften, stem removed, cut into slices; 1 tsp salt (to-taste); 1 tsp fish sauce; 2 tsp chinese rice wine; 200 g crab meat; 2 tbsp cornstarch; 2 tbsp water , mix with cornstarch; 1 egg , lightly beaten; 1 sprig fresh coriander

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AuthorLe-ThermiqueCategoryMain Dishes, Non HalalDifficultyBeginner

Yields6 Servings

Prep Time30 minsCook Time23 minsTotal Time53 mins

INGREDIENTS:

(A) Marinade Meat

200 g Chicken leg or (Pork Tenderloin - non-halal), cut into strips

2 tsp sesame oil

2 tsp light Soy Sauce

2 tbsp cornstarch

(B)

5 dried Scallops, soaked in hot water to soften

500 ml chicken broth

800 ml water

2 slices fresh ginger

(C)

40 g dried Fish Maw, soaked in hot water to soften, cut into strips

4 dried Chinese Mushrooms, soaked to soften, stem removed, cut into slices

1 tsp salt (to-taste)

1 tsp fish sauce

2 tsp chinese rice wine

(D)

200 g crab meat

2 tbsp cornstarch

2 tbsp water , mix with cornstarch

(E)

1 egg , lightly beaten

Garnish:

1 sprig fresh coriander

COOKING METHODS:

(A) Marinade Meat
- Un-lock the jar lid, place a bowl on the jar's lid and weigh the pork tenderloin.
- Add sesame oil, light soy sauce and cornstarch to marinate for 20 minutes. Then set-asides..

(B)
- Place soaked scallops with water, chicken broth , water and ginger into the mixing jar to boil.
- Select preset mode R - STEAM - RUN
Auto Settings: Timer: 20 Minutes / Speed: 0 / Temperature : 120°C

Notes: Place steamer large ontop of the jar 's lid to prevent water splatter

(C)
- Add fish maw , marinated meat and mushrooms to cook
- Settings: Timer: 10 Minutes / Speed: 1 / Temperature : 100°C

(D)
- Add crab meat and cornstarch mixture to cook
- Settings: Timer: 2 Minutes / Speed: 1 / Temperature : 100°C

(E)
- Pour in the beaten egg slowly through the lid ’s hole at the last 1 minutes

- Add coriander leaves, let it preserve in the mixing jar for 1 minutes.
- Serve hot.

Nutrition Facts

6 servings

Serving size

Ingredients

INGREDIENTS:

(A) Marinade Meat

200 g Chicken leg or (Pork Tenderloin - non-halal), cut into strips

2 tsp sesame oil

2 tsp light Soy Sauce

2 tbsp cornstarch

(B)

5 dried Scallops, soaked in hot water to soften

500 ml chicken broth

800 ml water

2 slices fresh ginger

(C)

40 g dried Fish Maw, soaked in hot water to soften, cut into strips

4 dried Chinese Mushrooms, soaked to soften, stem removed, cut into slices

1 tsp salt (to-taste)

1 tsp fish sauce

2 tsp chinese rice wine

(D)

200 g crab meat

2 tbsp cornstarch

2 tbsp water , mix with cornstarch

(E)

1 egg , lightly beaten

Garnish:

1 sprig fresh coriander

Directions

COOKING METHODS:

Notes: Place steamer large ontop of the jar 's lid to prevent water splatter

(C)
- Add fish maw , marinated meat and mushrooms to cook
- Settings: Timer: 10 Minutes / Speed: 1 / Temperature : 100°C

(D)
- Add crab meat and cornstarch mixture to cook
- Settings: Timer: 2 Minutes / Speed: 1 / Temperature : 100°C

(E)
- Pour in the beaten egg slowly through the lid ’s hole at the last 1 minutes

- Add coriander leaves, let it preserve in the mixing jar for 1 minutes.
- Serve hot.

Notes

Fish Maw Soup

Ingredients Directions

Ingredients

Directions

Notes

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