Five Shreds Fish Maw Soup
A soup that makes a perfect addition to your Chinese New Year feast.
Good to Know
To make a perfect egg drop, pour the eggs into the soup at a steady rate while stirring the soup at a medium and consistent soup.
|4 tablespoon||MAGGI® Homemade Chicken stock|
|500 g||chicken breast, whole and skinless|
|50 g||fish maw, soaked in water and shredded|
|4||black mushroom, soaked in water and shredded|
|50 g||carrot, peeled and shredded|
|5||water chestnuts, peeled and shredded|
|1 tablespoon||sesame oil|
|1 tablespoon||MAGGI® Oyster Sauce|
|1 tablespoon||thick soy sauce|
|6 tablespoon||corn flour, diluted in 12 tablespoons water|
|2||eggs, lightly beaten|
|black vinegar (optional)|
- In a stock pot, add water, ginger and MAGGI® Homemade Chicken Stock and bring it to a boil. Add chicken and cook for 20 minutes until it’s cooked. Remove chicken, let it cool and shred the meat.
- Add shredded chicken back into the stock pot and let it continue boiling. Mix in the seasoning and add corn flour to thicken the soup.
- Remove soup from the heat and gently pour in the beaten eggs. When eggs are cooked, turn off heat and serve!
Energy 173 kcal