By Alina @ TLY
Fish maw hot pot built on a clear chicken broth is a gentle, warming way to serve fish maw at the table. The broth simmers ahead of time until it is fragrant and clean-tasting, then pre-soaked fish maw goes in at the table alongside mushrooms, napa cabbage, and tofu, so everyone can cook and serve themselves as the pot stays at a low simmer.
Key Takeaways
- A whole chicken, ginger, and a few aromatics make a clear broth base, simmered ahead of time
- Fish maw is soaked and blanched beforehand, then added at the table rather than simmered for hours
- Goji berries and red dates add a light natural sweetness to the broth without any savory-sweet clash
- Napa cabbage, mushrooms, and tofu are classic hot pot additions that pair well with the clear broth
- Serves 4-6 people around a shared pot, ideal for a cooler night
What You'll Need
- 1 piece dried fish maw (tube-cut or flat-cut), soaked overnight in cold water
- 1 whole chicken (about 1.5 kg), or 1 kg chicken bones and thighs
- 4-5 slices fresh ginger
- 10 g goji berries
- 4-5 dried red dates
- 3 liters water
- Salt, to taste
- 1/2 head napa cabbage, leaves separated
- 200 g mixed mushrooms (shiitake, enoki, or your choice)
- 1 block firm tofu, sliced
Method
1. Blanch the chicken
Bring a pot of water to a boil and blanch the whole chicken (or bones and thighs) for 3-4 minutes to remove impurities. Drain and rinse.
2. Blanch the fish maw
Separately, bring a small pot of water to a boil with a slice of ginger. Blanch the soaked fish maw for 1-2 minutes, then drain, cool slightly, and cut into bite-size pieces.
3. Simmer the broth
In a large pot, combine the blanched chicken, ginger, goji berries, red dates, and water. Bring to a boil, then lower to a gentle simmer for about 1.5 hours, until the broth is fragrant and clear. Skim any foam as needed.
4. Season and strain
Remove the chicken (save the meat for another use, or shred some back into the pot). Season the broth with salt to taste, then transfer it to a tabletop hot pot burner.
5. Set up the table
Arrange the blanched fish maw, napa cabbage, mushrooms, and tofu on platters around the hot pot. Keep the broth at a gentle simmer throughout the meal.
6. Cook at the table
Add ingredients directly into the simmering broth in small batches, letting each cook through before eating -- fish maw needs only 2-3 minutes to heat through since it is already soaked and blanched.
Timing at a Glance
| Step | Time |
|---|---|
| Blanching | 5-6 minutes |
| Broth simmer | About 1.5 hours |
| Fish maw at the table | 2-3 minutes per batch |
| Total (broth) | About 1.5-2 hours |
Tips
- Simmer the broth well ahead of your guests arriving so you can relax and enjoy the meal too.
- Keep the fish maw platter separate from raw ingredients that need longer cooking, so it does not overcook while waiting.
- Add napa cabbage and mushrooms first, since they take a little longer than the pre-cooked fish maw.
For fish maw prep basics, see how to soak fish maw properly, and for another chicken-based fish maw dish, try double-boiled fish maw and chicken soup. Shop tube-cut fish maw, flat-cut fish maw, or browse the full seafood collection.
Frequently Asked Questions
Can I add fish maw straight into the hot pot without pre-soaking it?
No. Fish maw needs to be soaked overnight and blanched beforehand; going straight from dried to the pot will not soften it properly in the short cooking time at the table.
What other ingredients pair well with this broth?
Glass noodles, leafy greens, and thin-sliced meats all work well in the same clear chicken broth alongside the fish maw.
Can I prepare the broth a day ahead?
Yes. The broth can be simmered a day in advance and reheated at the table, which also lets you skim off any extra fat once chilled.
How many people does this serve?
This recipe serves 4-6 people as a shared hot pot meal, though you can scale the broth up for a larger table.
