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Double Boil Fish Maw Chicken Soup With Shiitake Mushroom
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
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.
Step2 of 6: Nai Pak Choy (Milk Cabbage)
Blanch vegetables and rinse in cold water.
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.
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.
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.
Step6 of 6
Keep warm after all ingredients are cooked and enjoy!