Fish Maw and Wonton Chicken Soup(花膠雲吞雞煲)

Fish Maw Wonton Chicken Hot Pot: A delicious and refreshing dish that will tantalize your taste buds! The fish maw is soft, chewy, and nourishing, replenishing collagen; the chicken is tender and juicy, boosting your energy; the thin-skinned wontons burst with flavor when you bite into them; the broth is creamy, sweet, and warming to the stomach; and the sweet and tender baby bok choy adds a refreshing touch and enhances the overall flavour. Every bite is a burst of delicious flavour and a nourishing experience, making it the perfect comfort food for autumn and winter!

Ingredients

Steps

Start by washing the dried scallop clean and let soak in hot water for about 10 mins. Reserve the water for cooking chicken stock later
Then steam the Chinese ham for about 10 minutes to excrete its oil
In a pot of boiling water, quickly blanch the cabbage for about 30 seconds and remove immediately. Set aside for later
Then, cook the wonton until they’re floated
Then, blanch the chicken with green onions and ginger. Cook each sides for about 2 minutes
Once done, set aside. You should see that the chicken meat became more tight
Also sear the chopped leeks until slightly browned
In a clean clay pot, place ginger, soaked dried scallops with water, and Chinese ham as a base
Then put the chicken on top
And pour boiling water until the chicken is immersed
Let boil together with the seared leeks for about 25 minutes in medium heat with lid on
Then, add the fish maw and continue to boil for another 5 minutes
Once done, turn the heat off and let sit for 30 minutes
After that, turn the heat back to medium heat, and add milk, cabbage and wonton. Let cook without lid for 5 more minutes
Lastly, garnish with goji berries and done! Serve and enjoy!