Braised Fish Maw with Broccoli & Flower Mushrooms

Why people make this dish

Nourilo has fond memories of going to yum cha as a child and ordering “cotton chicken” (mian hua ji) — the part he loved most was the soft, spongy puff of fish maw that had absorbed all the savory chicken broth. That same ingredient, sand-puffed fish maw, transforms into something wonderfully silky once rehydrated and braised. On a trip to the dried seafood street, Nourilo picked up several large pieces and decided to braise them simply with broccoli and flower mushrooms at home — no chicken needed, and equally delicious.