粟米魚肚羹
This soup is so easy to make, and it is very delicious. You can also substitute Fish Maw with chicken. I also like to use the water chestnut flour because it makes the soup denser and creamer.
Fish Maw Creamed Corn Soup
Ingredients
- 2 cups fried fish maw (chopped)
- 2 slices ginger
- 900 ml chicken broth
- 1 can creamed corn
- 2 dried scallops
- 2 eggs
- 1 tsp sugar
- Salt to taste
Thickening
- 2 tbsp water chestnut flour or potato starch
- 3 tbsp water
Instructions
- Soak fish maw and dried scallops in different containers for overnight.
- Use your hand to break the dried scallops into small pieces. Reserve the water
- Blanch fish maw for 10 minutes. Wash with cold water. Squeeze out excess water and cut into small, diced pieces.
- In the same pot, add creamed corn, chicken broth, dried scallop, water from dried scallop and fish maw, cook for 15 minutes. Add creamed corn and the water from dried scallop. Bring it to boil. Mix the water chestnut flour and water, stir into the soup. Add sugar and salt to taste.
- Whisk eggs in a separate bowl and slowly pour into the soup. Use a pair of chopstick to stir the soup round and round.