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December 24, 2020 – 1:14 pm | One Comment | 3,976 views

Soup Name:  Basic Chinese Chicken Soup Stock (Soup Base)

Traditional Chinese Name: 清雞湯 (qīng jī tāng)

Introduction: This is the base Chinese Chicken Soup stock that …

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Fish Maw Chicken Egg Drop Soup

Submitted by on February 3, 2018 – 5:23 pm4 Comments | 10,558 views

In the Chinese repertoire of soups, there’s a type of soup called a “gung” (羹) in Cantonese.   These soups are traditionally thickened with corn starch or other thickeners and served as an appetizer during meals.  I don’t make these soups very often, but once in awhile, it’s a nice addition to my menu.  I also find that these types of “gung” soups usually come out during the winter days, which is perfect for our cold weather now in Hong Kong!

This one is made with fish maw (or fish stomach) and fresh chicken breast, both excellent sources of low-fat protein!  It takes around 30-40 minutes to make and serves a pretty filling soup that is ideal for the whole family!  Try it and let me know what you think!

Here’s what you’ll need:

  • 1 bag of dried fish maw
  • 4-6 pieces of skinless chicken breast, cubed
  • 2-3 slices of fresh ginger
  • frozen peas
  • 2 eggs
  • 1 cup of Chinese ham, diced
  • 1 can of small chicken broth
  • 4 tablespoons of cornstarch
  • soy sauce
  • Chinese wine
  • sesame oil
  • salt
  • pepper
  • Parsley
  • Green onions


Here’s the full instructions:

  1. Boil your soup water, throw in yours ginger and the dried fish maw.  Boil on high for 10 minutes, or until the fish maw is completely soft.  You’ll need to use chopsticks or something to push them into the water or else they will just float about and not really soften.
  2. Remove the fish maw from the water, let cool and dice into bite sized pieces
  3. Dice your chicken and Chinese ham into bite sized pieces
  4. Marinate your chicken breast with:  1 teaspoon of Chinese wine, 1 teaspoon of soy sauce, a drizzle of sesame oil, 1 tablespoon of cornstarch, sprinkle of salt and pepper – mix well together
  5. In your soup, add fish maw, diced chicken breast and let it boil for 5 minutes on medium heat.  Then throw in frozen peas and ham.
  6. In a small bowl, add cold water to 4 tablespoons of cornstarch and mix until dissolved.  Then slowly, drizzle this into your soup on medium heat while you continuously stir
  7. Beat 2 eggs and slowly drizzle into your soup while continuously stirring
  8. Boil on medium for another 5 minutes
  9. Garnish with fresh green onions and parsley and sesame oil
  10. Serve and enjoy!
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  • rachel chan says:

    please update me your new post via email . thanks

  • rachel chan says:

    please update me your new post by email. thanks

  • LadyTong says:

    Dear Rachel, I think you can subscribe to our site for updates via email? Or an RSS feed. I will also update posts directly to Facebook and Instagram, so please follow us there! Lisa

  • Kathy says:

    Hey! Lisa
    Love your soups! Wished I had all these recipes when I started out. I had asked the Herbalist to the veggie lady @the market on how to cook them.

    One of my favorite soup is Fish Maw. Instead of the green peas, I used mushrooms. I enhance the flavor.

    ~all the best babe!

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