Chicken With Fish Maw Soup
10 dried Shitake mushrooms
1 bulb garlic (do not remove skin)
2 pieces fish maw (about 30g )
3 slices ginger
1 tsp white pepper corns, crushed
2 litres water
1 tsp salt
1 tsp light soya sauce
1. Cut chicken into serving pieces. Wash and drain.
2. Remove stems from mushrooms. Soak mushrooms in hot water for 15 minutes till softened. Wash and squeeze dry.
3. Soak fish maw in hot water to remove excess oil. Wash and squeeze dry and cut into small pieces.
4. Bring 2 litres of water to a boil. Add in chicken, mushrooms, ginger, garlic and crushed peppercorns. Boil over high heat for 15 minutes. Lower heat and simmer for 1 hour then add in fish maw. Add seasoning to taste.