Basically, dried fish maws used in Chinese cooking has to be deep-fried, soaked in water, rinsed and squeezed out water before cooking. By the way, fish maw would puff up and expand after deep fried. Hence, if whole fish maw (looks like a float) is used, it should be cut into small pieces before deep frying.
Fish maw is usually used in stew and soup dishes, this soup recipe is from my eldest brother. He cooked it for us once many years ago. My brother hardly cook, so I remember all dishes he cooked for us. Never forget the frog catching and slaughtering experinces with him too! Anyone love frog? Maybe I should post a frog recipe next time, what do you think?
Ingredients (2-3 servings):
Fish Maw, cut into chunk (about one cup after soaked and squeezed out water)
1 chicken thigh, chopped
1 tbsp sesame oil
2 cm ginger root, sliced
2-3 cloves garlic, chopped
4-5 stalks shallot, cut into 5cm
1 litre water
Salt to taste
**Original recipe is without carrot, I added some for its colour.
- Heat sesame oil in a medium pot, stir in ginger, garlic and the white part of shallot. Stir fry until aroma is released.
- Add in chicken pieces, stir fry until browned lightly.
- Add in fish maw and water, bring to boil.
- With the lid on, simmer for 30 minutes or longer.
- Add salt to taste and green part of shallot, let it simmer for another 10 minutes.
- Add few drops of cognac if desired, serve warm.