Double-boiled fish maw and chicken soup is a clear, gentle banquet soup in which soaked fish maw simmers slowly with chicken, shiitake mushrooms, red dates, ginger, and a few goji berries until the broth is fragrant and the fish maw turns soft and translucent. Double-boiling, which means setting a covered bowl inside a larger pot of simmering water, keeps the soup clear and the flavors clean. Here is how to make it at home.
Key takeaways
- Soak the fish maw overnight, then blanch it with ginger and scallion to remove any sea odor before it goes into the soup.
- Double-boiling for about three hours gives a clear broth and silky, tender fish maw.
- Chicken, shiitake mushrooms, red dates, ginger, and goji berries are the classic partners; no strong spices are needed.
- Serves about four as a starter.
- Works with either tube or flat fish maw.
Ingredients
- About 40 g dried tube fish maw or flat fish maw
- Half a chicken or two chicken leg quarters (about 600 g)
- 4 dried shiitake mushrooms, soaked in warm water until soft
- 6 to 8 dried red dates (jujubes), rinsed
- 4 to 5 slices of fresh ginger
- 2 scallions, plus extra ginger and scallion for blanching
- 1 tablespoon goji berries, rinsed
- 1 tablespoon Shaoxing wine (optional)
- About 8 cups of water
- Salt to taste
Prepare the fish maw
Soak the dried fish maw in a bowl of cool water overnight, until the pieces are soft and pliable. Bring a small pot of water to a boil with a few slices of ginger and a knot of scallion, then drop in the fish maw for a quick blanch to rinse away any residual sea odor. Drain, rinse under cool water, and cut into bite-sized pieces. You can read more about the two shapes in our seafood collection.
Blanch the chicken
Put the chicken in a pot of cold water with a slice or two of ginger and bring it to a boil. Let it bubble for a couple of minutes to release any scum, then drain and rinse the chicken under cool water. This keeps the finished broth clear.
Assemble and double-boil
Place the chicken, fish maw, shiitake mushrooms, red dates, ginger slices, scallions, goji berries, and Shaoxing wine, if using, into a large heatproof bowl. Add the water. Set the bowl inside a larger pot holding a few inches of simmering water, cover, and let it double-boil over a gentle heat for about three hours, topping up the outer pot with hot water as needed. Season with salt near the end.
To serve
Lift out the aromatics if you like, then ladle the soup into bowls, giving each a share of chicken, fish maw, mushroom, and red dates. Serve hot, on its own or as the opening course of a larger meal.
Frequently asked questions
Can I use a slow cooker instead of double-boiling?
Yes. A low, gentle setting for several hours gives a similar result. Keep the heat low so the broth stays clear rather than boiling hard.
Do I have to soak the fish maw overnight?
Fish maw needs a long soak to soften fully. Overnight in cool water is the simplest approach; thicker pieces may need a little longer.
Can I prepare the fish maw ahead?
Yes. You can soak and blanch it a day ahead, then keep it covered in the refrigerator until you are ready to build the soup.
