Serves: 4
Total Calories: 164
1. Soak fish's maw, then dice.
2. Dice water chestnuts. Mince ham. Beat egg lightly. Blend cornstarch and cold water to a paste.
3. Bring stock to a boil. Add fish's maw and water chestnuts, and simmer, covered, 30 minutes.
4. Add cornstarch paste and cook, stirring, until soup thickens and is smooth.
5. Remove pan from heat stir in beaten egg. Garnish with minced ham.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Fish's Maw Soup I recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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