Fish maw soup is popular when catering Thai parties. Whenever I serve fish maw soup at my home, the guests all rave about it. If you never try it, you will never know how good it is. It is a delicious soup, similar in taste to Chinese hot and sour soup.

INGREDIENTS:

6 cups water
2 pieces chicken breast (cut into 1" length)
10 oz. dried fish maw (soak in warm water and cut into 1" lengths)
1 cup bamboo shoots (cut into thin strips)
¼ cup oyster sauce
¼ cup corn starch
½ cup rice wine vinegar
¼ cup palm sugar
¼ cup Chinese chive blend
1 tbsp. light soy sauce
1 tbsp. fish sauce
3 tbsp. sweet soy sauce
1 tbsp. white pepper
1 tsp. salt
6 piece dried shitake mushrooms (soaked in the warm water and sliced)
10 each quail eggs
¼ cup cilantro (cut)

PREPARATION:

1. Boil the fish maw about 10 minutes, then set aside.
2. Boil the chicken breasts about 10 minutes, drain and let it cool, then tear into small pieces and set aside.
3. Soak the mushrooms in warm water for 10 minutes, then slice into pieces and set aside.
4. Boil the quail eggs for 10 minutes, then place in cold water for a few minutes. Then peel the egg shells and set the eggs aside.
5. Bring 6 cups water to boil, then set the heat to a medium high heat setting and add the mushrooms, bamboo shoots and boiled fish maw.
6. Add the oyster sauce, sweet soy sauce, light soy sauce, palm sugar, rice wine vinegar, fish sauce, salt and Chinese chive blend. Continue to cook for about 15 minutes, stir in the corn starch and turn off the heat.
7. Season with white pepper and garnish with cilantro.

Makes 3 servings