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Pumpkin and Fish Maw Chicken Broth

Pumpkin and Fish Maw Chicken Broth – - Recipe

Pumpkin and Fish Maw Chicken Broth offers a comforting twist for Chinese New Year, combining the nourishing essence of chicken broth with the delicate flavors of pumpkin and fish maw.

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Ingredients

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Preparing the Fish Maw Stock

  • Fish Maw 100.0 ml
  • Ginseng 20.0 g
  • Huang qi/ Astragalus Propinquus 10.0 g
  • Yu Zuk 20.0 g
  • Dried Fig, diced 20.0 g
  • Ginger, sliced 20.0 g
  • Chicken Bone, blanched 1000.0 g
  • Water 2000.0 ml

Preparing the Pumpkin Broth

Serving the Pumpkin and Fish Maw Chicken Broth

  • Fresh whole Chicken (1.2kg) 600.0 g
  • Pumpkin Puree 1400.0 ml
  • Fish Maw 300.0 g
  • Wolfberries, soaked 10.0 g

Pumpkin and Fish Maw Chicken Broth offers a comforting twist for Chinese New Year, combining the nourishing essence of chicken broth with the delicate flavors of pumpkin and fish maw.

...

Preparation

  1. Preparing the Fish Maw Stock

    • Soak fish maw overnight.
    • Blanch chicken bone in water to remove impurities. Wash off impurities with water.
    • Wash all other Chinese herbs.
    • Place all ingredients into a deep half insert, cover with a lid and steak for 2 hours. Remove from oven and strain the stock.
    • Keep the fish maw and discard the rest of the ingredients.

  2. Preparing the Pumpkin Broth

    • Steam pumpkin till it is soft, fine blend and mix with all other ingredients. Into a deep half insert. Cover it with a lid.
    • Steam for 1 hour.

  3. Serving the Pumpkin and Fish Maw Chicken Broth

    • Pre-soak some wolfberries, set aside for later use.
    • Remove chicken and fish maw into a casserole, add in the pumpkin broth. Garnish with wolfberries.
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