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Exclusive Fish Maw and Chicken Feet Soup
A collagen-rich Cantonese tonic soup in which pre-soaked fish maw and blanched chicken feet are double-stewed in a covered bowl for four hours, yielding a silky, gelatinous, deeply nourishing broth.
Instructions
- 1
Soak the fish maw after steaming for a few minutes, and clean the chicken feet.
- 2
Put chicken feet into cold water and blanch.
- 3
After cleaning the chicken feet, add all the ingredients to the stew pot.
- 4
Add clean water and steam over a water bath for about 4 hours, then add salt to taste.
- 5
Finished product.
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Ingredients
Main Ingredients
- Fish mawto taste
- Chicken feetto taste
- Gingerto taste
- Lotus seedto taste