Chicken Fish Maw

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.