Asian - style Easy incoming

Five Shreds Fish Maw Soup

Name: Five Shreds Fish Maw Soup
Prep time: PM0.00T
Cook time: PM55.00T
Total time: PM55.00T
Cuisine: Asian - style , Chinese - style
Ingredients: 2.5 L Water; 3 slice Ginger; 4 tbsp MAGGI® Concentrated Chicken Stock; 500 g Chicken Breast; 50 g Fish Maw; 4 pcs Mushroom; 50 g Carrot; 5 Water Chestnut; 1 tsp Pepper; 4 tsp Sugar; 1 tbsp Sesame Oil; 1 tbsp MAGGI® Oyster Sauce; 1 tbsp Thick Soy Sauce; 6 tbsp Corn Flour; 2 Egg; 3 Stalks Coriander Leaves

55Min

Easy

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.

Ingredients

12 servings

2.5 L

Water

3 slice

Ginger

4 tbsp

MAGGI® Concentrated Chicken Stock

500 g

Chicken Breast

50 g

Fish Maw

4 pcs

Mushroom

50 g

Carrot

Water Chestnut

1 tsp

Pepper

4 tsp

Sugar

1 tbsp

Sesame Oil

1 tbsp

MAGGI® Oyster Sauce

1 tbsp

Thick Soy Sauce

6 tbsp

Corn Flour

Egg

3 Stalks

Coriander Leaves

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Nutrition Value

Energy

133.79 kcal

Protein

15.11 g

Carbohydrates

10.22 g

Fats

3.51 g

Information per serving

Step1

10 Min

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

Step2

20 Min

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

Step3

20 Min

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 flour to thicken the soup.

Step4

5 Min

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

Step1 of 4

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

Step2 of 4

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

Step3 of 4

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 flour to thicken the soup.