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1
Soak fish maw in warm water for 2 hours.
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2
Place fish maw in a 4-quart saucepan and cover with cold water.
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3
Add 4 ginger slices and bring to a boil.
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4
Boil for 5 minutes on medium low heat and then drain fish in colander, rinsing with cold water.
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5
Squeeze out any excess water.
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6
Cut the maw into 1/2 inch diced pieces, discarding any hard pieces.
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7
Heat the chicken broth and the remaining 4 ginger slices in a large pot until boiling.
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8
Add the fish maw and the black mushrooms.
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9
Heat to boiling and then turn to medium low heat and simmer 10 minutes.
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10
While soup is simmering, combine the cornstarch and water in a small bowl.
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11
Remove the 4 slices of ginger from soup.
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12
Turn heat to high and stir in the cornstarch mixture.
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13
When soup returns to a rapid boil, stir in egg white mixture a little at a time, stirring constantly with a fork until egg mixture forms threads.
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14
Taste soup at this time to see if salt and white pepper are needed.
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15
Add the shredded chicken and yellow chives; stir to mix.
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16
Turn off heat and serve.
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17
Cook's Note: Fish maw comes dried and processed.
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18
If you purchase the dried fish maw that is unprocessed and hard as plastic, you need to deep fry in oil at 375 degrees F for a few seconds until they puff up.
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19
Then you can proceed with the soaking process in the recipe.
