Monday, June 20, 2016

Fish Maw Soup (Sup Bong Bong Ca) Recipe

3 Fish Maw
1/2 cup White Chinese Cooking Wine
1 lb. Pork Bones
half of a Chicken
1 tsp. Kosher Salt
1 tsp. Kosher Salt
2 oz. Rock Sugar
1 cup Tapioca Starch Mixture
1 Onion
3 Egg Whites
1 Crab
1 Tbsp. Sesame Oil
1 Tbsp. White Chinese Cooking Wine
Kosher Salt (to taste)
Water (12-14 cups)

Cut 1 Ginger Knob, using a pestle pound the ginger.  Fill a bowl with water add in the Ginger and 1/2 cup White Rice Cooking Wine.
Add in 3 large piece of Fish Maw to soak in the water.
Place a plate on top to help the fish maw stay down.  Let it soak until soften.

Steam 1 Crab, let it cool and remove the meat.  Make sure the crab meat is in small pieces. Place into a bowl and set aside.

Blanch 1 lb. Pork Bones and half of a Chicken. Fill a pot with water and add in 1 tsp. Kosher Salt.  Add in the Pork Bones, once it's blanched remove and set aside.
Next do the same to the Chicken.

Fill a pot with water, about 12-14 cups. Add in 1 tsp. Kosher Salt and the blanched Pork Bones. Let it simmer for 15 minutes.
Then add in the blanched Chicken, 2 oz. Rock Sugar and 1 peeled Onion.
Continue to let it simmer for about 1 hr and 30 minutes.  Remember to skim the broth.
After 1 hr and 30 minutes.  Add some Kosher Salt to your taste.  Remove the bones, chicken and onion. Continue to let it simmer on low heat.

Once the Fish Maw has soften, rinse with water and cut into small pieces. Set aside.

Have 3 Egg Whites ready.

Add in the Crab Meat in the broth. Add in the Fish Maw, mix about 5 Tbsp. of Tapioca Starch with 1 cup Water then pour mixture in.
Mix, wait for it to thicken. Then pour in the Egg Whites and mix.
Add in 1 Tbsp. Sesame Oil and 1 Tbsp. White Chinese Cooking Wine.  Stir and let it simmer for about 2-3 minutes and serve.

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