Stir-Fried Fish Maw


1 pkg Tops dried fish’s maw
1 tbs vinegar
2 tbs vegetable oil
150 g chicken thigh, skinned and deboned
1 tbs chopped garlic
½ cup tops dried shitake mushroom, soaked, drained and sliced
3 eggs
1 tbs light soy sauce
¼ tsp ground white pepper
1 tbs Chinese rice wine
1 cup beansprout
¼ cup chopped spring onion
½ cup coriander sprigs


  1. In a pot, bring dried fish maw, vinegar and water to boil. when they boil, drain well and squeeze all excess water and repeat the same step for 3 times until the fish maw is soft. Cut into thick strip. Set aside.
  2. Heat oil in frying pan on medium heat, add garlic, chicken and mushroom until fragrant. Add the egg and stir fry for a minute.
  3. Add the cut fish maw, season with soy sauce, sugar, white pepper and rice wine. Cook for 2-3 minutes.
  4. Add bean sprout and spring onion stir well. transfer to a serving plate and garnish with coriander sprigs.