Five Shreds Fish Maw Soup

Name: Five Shreds Fish Maw Soup
Cook time: 55 min
Total time: 55 min
Yield: 12 servings
Cuisine: Cina,Asia
Ingredients: 2.5 Liters Water; 3 Slices Ginger; 4 Tablespoons MAGGI® Concentrated Chicken Stock; 500 Grams Chicken Breast; 50 Grams Fish Maw; 4 Pieces Mushroom; 50 Grams Carrot; 5 Units Water Chestnut; 1 Teaspoon Pepper; 4 Teaspoons Sugar; 1 Tablespoon Sesame Oil; 1 Tablespoon MAGGI® Oyster Sauce; 1 Tablespoon Thick Soy Sauce; 6 Tablespoons Corn Flour; 2 Units Egg; 3 Stalks Coriander Leaves

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Easy

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55 Min

One slurp and you want more! A delicious and thick soup with a mixture of chicken, carrot, fish maw, the perfect compliment for a big family dinner.

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Ingredients

12 servings

Water

2.5 L

Grated Ginger

3 keping

MAGGI® Concentrated Chicken Stock

4 tbsp

Chicken Breast

500 g

Ready-to-Use Fried Fish Maw

50 g

Shiitake Mushrooms

4 pcs

Carrot, minced

50 g

Water Chestnut, minced roughly & water squeezed out

White pepper

1 tsp

Sugars, Granulated

4 tsp

Sesame Oil

1 tbsp

MAGGI® Oyster Sauce

1 tbsp

Dark Soy Sauce

1 tbsp

Corn Flour

6 tbsp

Egg

Daun Ketumbar

3 Stalks

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Nutritional Information

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Carbohydrates

10.22 g

Energy

133.79 kcal

Fats

3.51 g

Protein

15.11 g

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Recipe Steps

55 min

10 min

20 min

5 min

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Recipe Steps

55 min

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In a stock pot, add water, ginger and MAGGI Homemade Chicken Stock and bring it to a boil.

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55 min

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Add chicken and cook for 20 minutes. Remove chicken, let it cool and shred the meat.

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Add shredded chicken back into the stock pot with fish maw, back mushrooms, carrot, water chestnut and let it continue boiling. Mix in the seasoning and add corn

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55 min

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Remove soup from the heat and gently pour in the beaten eggs. Serve when eggs are cooked.

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Five Shreds Fish Maw Soup

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