Sopa de vejiga natatoria de pescado

Ingredientes

• 3 L chicken stock
• 100 g fried fish maw ((we get it from our local Asian supermarket))
• 500 g frozen crab meat ((thawed))
• 3 eggs
• 3/4 tbsp salt ((or to taste))
• 1 1/2 tbsp chicken bouillon powder
• 5 tbsp potato starch
• 3/4 cup water

Preparación

1. 1

   On the night before cooking Fish Maw Soup, soak the fish maw in cool water to soften. The fish maw will float, so place a lid on top to push it further down. Change the water once or twice throughout the night to decrease the fishy smell.

2. 2

   On the morning of, drain the water through a colander and use scissors to cut the fish maw into smaller pieces.

3. 3

   Bring your chicken stock to boil then add the fish maw and crab meat. Give it a stir and season with salt and chicken bouillon powder. Let it cook on a low-medium heat for 20 minutes.

4. 4

   Combine the potato starch and water to make a slurry. As soon as the water touches the starch, it will harden so use chopsticks or a spoon to stir until it becomes runny with no clumps.

5. 5

   Slowly pour the slurry into the soup on a low heat and continually stir.

6. 6

   Gently beat the eggs until combined and turn the heat down to low.

7. 7

   Slowly pour the egg mix in large rings on the soup’s surface then let it sit for 30 seconds to cook before stirring the eggs in.

8. 8

   Gather the family around and serve hot!