Fish Maw Soup

Instructions

1. Prepare the fish maw
   After soaking the fish maw overnight, drain and rinse thoroughly. Cut into bite-sized pieces, then blanch in boiling water for 5 minutes. Drain and set aside.
2. Prepare the base ingredients
   Drain the soaked shiitake mushrooms, reserving the soaking liquid. Remove and discard the stems, then slice the caps. Combine the mushroom soaking liquid with the chicken stock for added flavor.
3. Start the soup
   In a large pot, bring the chicken stock to a boil. Add the chicken pieces, pork slices, and Shaoxing wine. Reduce heat to medium-low and simmer for 20 minutes until the meat is nearly cooked through.
4. Add vegetables and fish maw
   Add the prepared fish maw, sliced mushrooms, bamboo shoots, and carrots to the pot. Continue to simmer for 45 minutes until the fish maw is soft and the flavors have melded together.
5. Season the soup
   Stir in the light soy sauce and white pepper. Taste and adjust seasoning if necessary. The soup should have a rich, savory flavor with a hint of sweetness from the fish maw.
6. Thicken and finish
   While stirring the soup in a circular motion, slowly pour in the cornstarch slurry to thicken slightly. Then, continue stirring and drizzle in the beaten egg whites to create delicate ribbons throughout the soup.
7. Final touches
   Turn off the heat and stir in the sesame oil. Ladle the hot soup into serving bowls and garnish with chopped green onions just before serving.