Fish maw snow fungus soup is commonly found prepared at Chinese home kitchen and considered a delicacy. Typically used in soup, stew, and braised dishes. Can be prepared with Instant pot too.
What exactly is Fish Maw?
According to wikipidia, fish maw or air bladder is an internal gas-filled organ that contributes to the ability of a fish to control its buoyancy, and thus to stay at the current water depth without having to waste energy in swimming. Pretty cool, isn’t it? Now, why is it end up being in my soup? lol! No waste mentality? 🙂
In some Asian cultures, Fish maw is considered a food delicacy and served during special occasions like Chinese New Year. It is usually served braised, stewed or in soup. You can actually buy Fish Maw in a non-fried or fried form. The non-fried form is hard and dry, whereas the fried form is all puffy and very light. If you buy the non-fried Fish Maw, you will need to soak them and then boil them with ginger until they are soft.
I bought the fried Fish Maw to save me some work 🙂 Unlike sea cucumber, where you want to prepare it from scratch on your own, it is okay to buy a fried Fish Maw and all you need to do is just soak them in a hot water until it is soft and it helps to get rid of some extra grease from the deep-frying.
I threw in some Chinese herbs that my mom brought me when she visited. Haven’t I said already mom is the best thing on earth?
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*Recipe is written for 6-quart Instant Pot. Cooking time should remain the same for 8-quart size but will take longer to pressurize. For mini duo (3-quart), I recommend to half the recipe and use the same amount of time to cook*
For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.GRAMS TO CUPS CONVERSION (UNSIFTED)
- 1-2 large dried fried fish maw - soaked in hot water until soft - about 20-30 minutes
- 1 Tbsp of cooking oil
- 1- inch of fresh ginger - peeled and minced
- 1 clove of garlic - minced
- 4 cups of chicken stock
- 3 shitake mushrooms - soaked in warm water until plump and sliced
- 10 meat balls or you can use 2 chicken thighs - cut into medium size pieces
- Salt and Pepper to taste
Cooking on stove top:
- Preheat a large pot over high heat. Add the cooking oil. Add garlic and ginger and saute until they are fragrant. Add in the mushrooms and chicken pieces (if used) and continue to saute until fragrant and turn opaque in color
- Add the chicken stock and the rest of the Chinese herbs (if using) and bring to boil. Lower the heat to let it gently simmer for about 30 minutes. Add the fish maw and meatballs (if using) and lower to heat to let it cook for another 10 minutes. Be careful not to overcook the fish maw or they will be all mushy. Season with salt to your taste
Cooking with Instant Pot:
- Press the saute mode. When it's on, add the cooking oil. Add garlic and ginger and saute until they are fragrant. Add in the mushrooms and chicken pieces (if used) and continue to saute until fragrant and turn opaque in color
- Turn off the saute mode and add the chicken stock and the rest of the Chinese herbs, fish maw and meatballs (if using) and press pressure cooker, high pressure and set the timer to 8 minutes. When the 10 minutes is up, turn the steam release handle to venting and then carefully open the lid. Season with salt to your taste