Fish maw scallops mushroom chicken soup by Cooking Ah Pa

fish maw

🥗Healthier: tofu

💰Cheaper: dried mushrooms

Tofu provides a similar texture while being more accessible.

dried scallops

🥗Healthier: dried shrimp

💰Cheaper: canned clams

Dried shrimp can mimic the umami flavor at a lower cost.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner and can be used interchangeably.

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more affordable while still adding flavor.

Prepare 600 grams of free range chicken, noting to keep some fat for flavor.

Soak fish maw overnight in water, then cut into smaller pieces.

Soak shiitake mushrooms in water and reserve the soaking liquid.

Soak dried scallops in sao xing wine.

In a pressure cooker, add chicken, soaked fish maw, shiitake mushrooms, and soaked scallops with their soaking liquid.

Pour in homemade chicken stock.

Close the pressure cooker and select the soup function to cook.

Once cooked, release the pressure and open the lid.

Season the soup with salt to taste before serving.

Optionally, add goji berries and tangerine peel for extra flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens