1. Place fish maw in a pot and cover with water. Add 5 ginger slices and bring to
a boil for 10 minutes on mediumn heat and then darin fish in colander, rinsing with
cold water. Squeeze out any excess water.
2. Cut the maw into 1/2 inch diced pieces.
3. Heat the chicken broth and the remaining 4 ginger slices in a large pot unit
boling. Add the fish maw and the black mushrooms. Heat to boiling and then turn
to mediumn low heat and simmer 10 minutes.
4. While soup is simmering, remove the 5 slices of ginger from soup. Turn heat to
high and stir in the corn starch mixture. When soup returns to a rapid boil, stir
in egg white mixture a little at a time. Taste soup at this time to see if salt
and white pepper are needed. Add the sredded chicken and yellow chives, stir to
mix. Turn off heat and serve.
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