Well, we had talk about fish maw
previously and made a fish maw recipe previously which was called broccoli fish
maw. It is one of my favourite. They are crunchy jelly, but the longer you soak
it, it will be softer. To avoid over cook chicken, we cannot put the chicken
all together at once as fish maw would take a longer time to cook. Not to
forget having fish maw, you must have some ginger to cover up some fishy smell.
Some said if you cook the fish maw too long, it will melt. I have no idea about
that, never done that before.
This round I am adding in some
Chinese wine to remove the fishy smell.
Ingredients
2 pieces fish
maw, length size about 20cm
Chicken meat
5cm ginger, 4
cloves garlic
1-2 tablespoon
chinese wine
2 tablespoon
oyster sauce
1 ½ cup water
Prepare and
cook
Soak Fish Maw
for 1 hour till soften, cut to square shapes
Slice ginger
and garlic
Cut chicken
meat to cube size
Heat pan, add
oil
Add in sliced
ginger, sliced garlic
Add in fish
maw, stir it up
Once it starts
to dry add 1 cup water
Simmer 10-15
minutes.
Add Chicken,
fry till sauce dry out or chicken turn caramelized
Add 1
tablespoon oyster sauce and 1/2 cup water.
Simmer for 7
minutes.
Add in Chinese
wine
Stir it up
alittle
Ready to
serve.
Sorry for my
not so beautiful picture. Did not look good, but sure taste good on my taste buds. Hope is the same with you.
