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Asian - style Family Appetizer

Double Boil Fish Maw Chicken Soup With Shiitake Mushroom

0
116Min
Intermediate
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: here

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
Carbohydrates
12.83 g
Protein
50.6 g
Fats
13.22 g
Information per serving
Lets Cook

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

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

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!

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