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December 24, 2020 – 1:14 pm | 3,672 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 with Seabed Coconut and Pork Bones

Submitted by on May 2, 2010 – 2:52 pm4 Comments | 30,012 views

Soup Name: Fish Maw with Seabed Coconut and Pork Bones

Traditional Chinese Name: 海底椰花膠豬骨湯 (hai di ye huā jiāo zhū gǔ tāng)

Introduction:
Fish maw is usually associated with a chicken soup base, but it is just as ideal with pork.  This soup is not naturally that flavorful (as fish maw itself has no taste and neither does dried lily bulb).  The seabed coconut gives it a slightly sweet tinge, but you can consider adding some vegetables (like corn or carrots) to further enhance the flavor.  Salt to taste as necessary – although it’s still refreshing without the salt.

What Ingredients are required?

1 pound of fresh pork bones
5-6 fresh seabed coconut (dried will suffice)
1-2 pieces of dried fish maw
1 piece of dried tangerine peel
20 g of dried lily bulb

1 teaspoon of salt (for marinating pork)
2-3 L of water

How do I prepare it?

  1. Marinate pork in salt overnight (to expel the fire in the pork)
  2. Soak your dried fish maw in warm water (for at least 4 hours)
  3. Boil your soup water
  4. In a separate pot, boil water to blanch your pork
  5. Wash dried lily bulb, tangerine peel and seabed coconut
  6. Cut up the fish maw into edible pieces (optional)
  7. When your soup water boils, add all the ingredients together
  8. Boil on high heat for 30 minutes, reduce to a medium boil for another 2 hours
  9. Serve and enjoy!

Any benefits?

  • Excellent for nourishing the lungs or relieving cough symptoms
  • Ideal source for collagen
  • Soup is neutral and ideal for confinement, pregnancy and children

Any precautions?

  • If boiled too long, the fish maw will slowly disintegrate which naturally thickens the soup
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4 Comments »

  • Feb says:

    Hi, do I need to let the pork sit overnight if I do that for confinement? Thank you so much.

  • LadyTong says:

    Dear Feb, it’s not necessarily to let the pork sit overnight for soups. My mother used to salt them and leave the bones overnight to release the “fire” in the bones, but this step is not necessary. For me, I prefer fresh pork bones, blanched and into the soup it goes! Lisa

  • YLK says:

    Thanks for your delicious recipes and website.

    I am trying fish maw and seabed coconut for the first time.

    About how many slices of dried seabed coconut equal one fresh seabed coconut?

    Also, I bought about half pound of fish maw, which has about 7 pieces inside. The lady at the market suggested using half bag (meaning 3-4 pieces) for one large pot of soup (I use 4 quarts water). Is that too much fish maw?

  • LadyTong says:

    Dear YLK, how big are the pieces? Will anyone eat them? If so, you can make more as it won’t be wasted. My mom usually makes 1 long piece (about 10 inches in length) and then cuts it up into little pieces when it’s been boiled sufficiently and we eat it all. Start with less and you can always work your way up to more. Plus, the more you have, the thicker the consistency of the soup (which I personally don’t like). Hope this helps, but do let me know if you have more questions! Lisa

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