Stir-Fried Fish Maw
|1 pkg||Tops dried fish’s maw|
|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|
|1 tbs||light soy sauce|
|¼ tsp||ground white pepper|
|1 tbs||Chinese rice wine|
|¼ cup||chopped spring onion|
|½ cup||coriander sprigs|
- 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.
- Heat oil in frying pan on medium heat, add garlic, chicken and mushroom until fragrant. Add the egg and stir fry for a minute.
- Add the cut fish maw, season with soy sauce, sugar, white pepper and rice wine. Cook for 2-3 minutes.
- Add bean sprout and spring onion stir well. transfer to a serving plate and garnish with coriander sprigs.