Chinese New Year Dish : Hokkien Fish Maw Soup 福建鱼鰾汤Recipe source : Adapted from Y3K magazine, Issue No. 40, 1/2 - 2008
Soup is a must for reunion dinners. But then sometimes it can be difficult to plan a suitable soup into the menu when there are already so many sumptuous dishes crowding the dining table during Chinese New Year.
But then again, we tend to lay out a spread of great dishes for our loved ones, some of whom are coming back from afar for this once a year reunion dinner with hopes of good luck, good health, prosperity and abundance for the coming year.
This soup is light and clear and very simple to prepare. That would free some of your time so you can concentrate on more elaborate dishes. I love the spongy fish maw that has been soaked in the soup and infused with the wonderful flavour from the spare ribs and lily bulbs.
Very light and nice!
50g pre-fried fish maw
300g spare ribs (original recipe used 2 chicken drumsticks)
80g dried lily bulbs, knotted and soaked ( kam chum in Cantonese )
100g tofu puff
2 tbsp flour
3 slices young ginger
2 tsp chicken stock granules (optional )
1 tsp salt, or to taste
Pre-fried fish maw
Dried lily bulbs
1. Soak fish maw until soft. Pour off water. Knead the fish maw with 2 tbsp flour to get rid of the oil. Rinse with water and squeeze off the water.
2. Use a pot, add in 1 litre of water and 1 tsp of vinegar and let it boil for about 20 minutes. This is to get rid of the strong odour of the fish maw. Make sure the fish maw does not retain the oily odour, otherwise repeat the step.
3. Drain, rinse, squeeze dry and cut into small pieces. Set aside.
4. Scald tofu puff in hot boiling water. Remove, rinse and squeeze dry. Cut into halves.
5. Place all the ingredients into a large soup tureen. Add in water and young ginger.
6. Double boil for 2 hours.
7. Add salt and chicken stock granules before serving. Stir well.
I am linking this post to My Treasured Recipes #5 - Chinese New Year Goodies Jan/Feb 2015
Hosted by Miss B of Everybody Eats Well In Flanders
and co-hosted by Charmaine of Mimi Bakery House
I am linking this post to Cook-Your-Book #20
Hosted by Joyce of Kitchen Flavours