Fish stomach does not have a strong taste and is usually combined with another meat, using the other meat (chicken or pork) as the base flavour for the broth. It is not uncommon to occasionally combine different meats in soups together for added flavour and nutritional benefits.
1/2 dried fish stomach
1 whole chicken (or chicken bones or feet)
20 pieces of dried chinese mushrooms
1 tablespoon dried wolfberries
15 pieces dried longan
1 small piece of fresh ginger
4 pieces of dried scallop
1.5 – 2L cold water
How do I prepare it?
- Soak and thoroughly wash the dried fish stomach (may need to rinse and re-soak a few times) for one to two hours or until softened. When soft enough, cut the fish stomach into bite-sized pieces
- Soak the chinese mushrooms for at least one hour. Wash and cut off the stump.
- Prepare the whole chicken (see here for details) and blanch the chicken in a separate pot of boiling water. Alternatively, you can use chicken bones or chicken feet and pieces.
- Start boiling your main soup water
- Add the chicken and dried fish stomach to the soup
- When boiling again, add the chinese mushrooms, wolfberries, fresh ginger, dried longan, and dried scallops to your soup
- Boil for at least 60-90 minutes on high heat. The longer you boil it, the tastier the soup!
- It is a great soup to drink during the winter or fall because of the richness and heatiness of the soup.
- If you are too heaty, it is best to wait until you have re-balanced before drinking.