Fish Maw and Crab Soup with Silken Chicken

Author: Monica Ming

Ingredients:

• 1 silken chicken

• 4 oz fish maw, soak in water overnight, thinly sliced

• 4 oz crab claw meat

• 2 oz white fungus, rehydrated, sliced

• 2 oz black fungus, rehydrated, sliced

• 2 oz bean curd, rehydrated, thinly sliced

• 1 pieces of radix astragali

• 2 oz ginger, thinly sliced

• 1 onion

• 4 cloves of garlic

• 4 tbsp of vegetable oil

• 4 tbsp chicken bouillon

• 1/2 tbsp brown sugar

• 1 liters of water

• 6 vials gingko biloba and red panax ginseng extract

Instructions:

1. In a wok, on high heat, toss in 1/2 of the onions, then oil. Quickly add garlic, then silken chicken into wok and stir fry quickly, but do not cook fully.

2. Place into large pot of boiling water. Set timer for 35 minutes.

3. Wash/rinse wok.

4. On high heat, toss in onions, 1/2 onions, then oil. Quickly add fish maw and crab claw meat. Add into large pot with boiling water.

5. After 35 minutes, add white fungus, black fungus, bean curd, radiata, and ginger into the pot, let simmer on medium low heat for 15 minutes.

6. Add chicken bouillon and brown sugar into pot and stir carefully.

7. When ready to serve pour in one vial of extract per soup bowl.

Hope you enjoy this nutritious dish with your family or friends on Mother's Day!