Milky Chicken Broth with Fish Maw

Name: Milky Chicken Broth with Fish Maw
Total time: 2 h 35 min
Yield: 6 servings
Cuisine: Cantonese
Ingredients: 1 Whole chicken; 8 Chicken feet; 500 g Lean pork; 100 g Jinhua ham; 6 piece Dried fish maw; 3000 ml Water; Ginger, for blanching the fish maw; a little rice wine, for blanching the fish maw; Optional: dried Chinese yam; Optional: dried longan; Optional: goji berries, added near the end

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soup cantonese chinese chicken fish-maw hong-kongcollagen

Servings

155

Minutes

Ingredients

Steps

Notes from Nourishible editors

Written by our recipe team from the video and the method above.

Our take · Step 5: Everything hangs on the oil-free dry-fry: take it until the solids are dry, broken up and fragrant, or the broth stays clear instead of milky.
Technique · Step 4: Press the solids hard when lifting them out. You keep more of the broth, and drier solids fry in the pot rather than steam.
Technique · Step 7: Making it ahead? Chill the strained broth and lift the set fat off the top, which is easier than skimming it hot.
Quantity · Step 1: No amount is given for the blanching ginger or rice wine; we'd start with a few thin slices of ginger and about 1 tbsp rice wine.