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Double Boil Fish Maw Chicken Soup With Shiitake Mushroom

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Asian - style Family Appetizer

Double Boil Fish Maw Chicken Soup With Shiitake Mushroom

(0)
116Min
Intermediate
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Golden and nutritious meal to be enjoyed with your loved ones.

Ingredients

10 servings

This dish has been optimized for 10 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
3  L
Water
40  g
Shiitake Mushroom
1 
Free-Range Chicken
8  tbsp
MAGGI® Concentrated Chicken Stock
30  g
Soy sauce
30  g
Rock Sugar
300  g
Dried Fish Maw
100  g
Nai Pak Choy (Milk Cabbage)
30  g
White Fungus
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Nutrition Value

Energy
369.05 kcal
Protein
50.6 g
Carbohydrates
12.83 g
Fats
13.22 g
Information per serving

Instruction

116 Minutes

  • Step1

    10 Min
    Pour enough water into wok and place it on the induction cooker. Press START, select MAX and wait for water to boil.

  • Step2

    5 Min
    Blanch vegetables and rinse in cold water.

  • Step3

    10 Min
    Add ginger slice, blanch chicken for few minutes, remove from wok and rinse with cold water. Next blanch the fish maw for couple of minutes. Remove from wok, rinse with cold water and cut fish maw into chunks.

  • Step4

    60 Min
    In the slow cooker, add in shiitake mushrooms, chicken, MAGGI® Concentrated Chicken Stock, soy sauce, rock sugar and cook for 1-2 hours.

  • Step5

    30 Min
    After 1-2 hours, add in dry fish maw, nai pak choy (milk cabbage) and white fungus and cook for 30 minutes or longer.

  • Step6

    1 Min
    Keep warm after all ingredients are cooked and enjoy!
Double Boil Fish Maw Chicken Soup With Shiitake Mushroom

Step1 of 6

: Water

Pour enough water into wok and place it on the induction cooker. Press START, select MAX and wait for water to boil.

Double Boil Fish Maw Chicken Soup With Shiitake Mushroom

Step2 of 6

: Nai Pak Choy (Milk Cabbage)

Blanch vegetables and rinse in cold water.

Double Boil Fish Maw Chicken Soup With Shiitake Mushroom

Step3 of 6

: Free-Range Chicken, Dried Fish Maw

Add ginger slice, blanch chicken for few minutes, remove from wok and rinse with cold water. Next blanch the fish maw for couple of minutes. Remove from wok, rinse with cold water and cut fish maw into chunks.

Double Boil Fish Maw Chicken Soup With Shiitake Mushroom

Step4 of 6

: Free-Range Chicken, Shiitake Mushroom, Rock Sugar, MAGGI® Concentrated Chicken Stock, Soy sauce

In the slow cooker, add in shiitake mushrooms, chicken, MAGGI® Concentrated Chicken Stock, soy sauce, rock sugar and cook for 1-2 hours.

Double Boil Fish Maw Chicken Soup With Shiitake Mushroom

Step5 of 6

: Dried Fish Maw, Nai Pak Choy (Milk Cabbage), White Fungus

After 1-2 hours, add in dry fish maw, nai pak choy (milk cabbage) and white fungus and cook for 30 minutes or longer.

Double Boil Fish Maw Chicken Soup With Shiitake Mushroom

Step6 of 6

Keep warm after all ingredients are cooked and enjoy!

Recipe PDF

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