Braised Fish Maw with Broccoli & Flower Mushrooms

Why people make this dish

Bro Niu 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, Bro Niu picked up several large pieces and decided to braise them simply with broccoli and flower mushrooms at home — no chicken needed, and equally delicious.

Who it suits / who should be cautious

• A nourishing, collagen-rich dish suitable for most adults and the elderly
• Traditionally considered beneficial for those who need to nourish the kidneys and support healthy skin and joints
• Fish maw is not a “stimulating food” (fa wu), making it more broadly suitable than some other sea products
• This dish can be adapted for postpartum recovery — it makes an excellent braised dish alongside other postnatal soups
• Those with seafood allergies should use caution

Why these ingredients (the food-therapy logic)

• Fish maw (yu du): Dried swim bladder of fish; one of the four traditional Chinese “great tonics” (along with abalone, sea cucumber, and shark fin); extremely rich in collagen; traditionally associated with nourishing the kidneys, supporting reproductive essence (jing), and improving skin quality. Sand-puffed fish maw (sha bao) is the more accessible and affordable variety — choose pieces that are white, thick, and odor-free
• Flower mushrooms / shiitake (hua gu): Widely regarded as a health-supporting food in both Chinese and modern nutritional traditions; traditionally associated with supporting the spleen and stomach, and boosting immunity
• Broccoli (xi lan hua): Rich in vitamins C and K, folate, and antioxidants; traditionally considered beneficial for the stomach and spleen; adds fresh color and texture to balance the richness of the fish maw

Ingredients (2–3 servings)

Ingredient	Amount	Notes
Sand-puffed fish maw (sha bao yu du)	1–2 pieces (40–60 g dry)	Soak in water until softened; blanch in ginger water
Broccoli	1 head	Cut into small florets
Dried flower mushrooms (shiitake)	6 small pieces	Soaked until soft, stems removed, sliced
Ginger, shredded	1 tablespoon
Stock or broth	half a bowl (approx. 120 ml)	Good-quality stock makes a big difference
Shaoxing wine	a splash
Salt, soy sauce, oyster sauce	to taste
Cooking oil	for frying

Method

1. Soak the dried fish maw in cold water until it becomes soft and pliable. Cut into smaller pieces. Blanch briefly in a pot of water with a few slices of ginger to remove any fishiness; drain and set aside.
2. Soak the dried flower mushrooms until soft; remove stems and slice.
3. Wash and cut the broccoli into small florets.
4. Heat oil in a wok or wide pan. Fry the shredded ginger until fragrant. Add the broccoli florets and sliced mushrooms; stir-fry for about a minute.
5. Add the fish maw pieces. Pour in a splash of Shaoxing wine, then add the stock and seasoning.
6. Braise over medium heat for about 12 minutes until most of the liquid is absorbed and the sauce coats the ingredients.
7. Plate and serve immediately.

Bro Niu’s tips

Choose sand-puffed fish maw that is snow-white, thick, and has no off-putting smell. Fish maw has very little flavor of its own — it must be braised in a good stock (or chicken broth) to taste truly wonderful; it absorbs the surrounding flavors like a sponge. Don’t let it sit in the braising liquid for too long after cooking, as it will become waterlogged.

Community questions answered (selected)

• Q (yan): My mother recently has swollen, painful hands. The doctor suspects rheumatoid arthritis. What soup would you suggest? Bro Niu: Rheumatoid arthritis tends to flare in cold weather. Try: jade bamboo (yu zhu) 19 g, Chinese angelica (dang gui) 8 g, cinnamon twig (gui zhi) 8 g, red dates 6 pieces, ginger 3 slices, goji berries 15 g — braise with lamb leg bones in 8 bowls of water for 2 hours until it reduces to 4 bowls. Drink over 2 days; repeat for 2 doses (4 days total) and see whether there is improvement.

• Q (家碧): My mother is in her 80s and has had dizziness and inner ear imbalance for two weeks. The medication helped a little but she still gets dizzy when lying down. What should she eat? Bro Niu: Try: fa xia (pinellia) 8 g, fu ling (poria) 15 g, chen pi (tangerine peel) 8 g, bai zhu (white atractylodes) 8 g, tian ma (gastrodia) 8 g, wu mei (black plum) 2 pieces, ginger 3 slices — in 5 bowls of water, simmer to 2 bowls. Take 3 consecutive doses. If it improves, rest 3 days then take another course. This formula is traditionally used to support inner ear balance issues.

---

Published December 12, 2012 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.