Fish Maw and Carrot Double-Boiled Chicken Soup

Why people make this soup

Fish maw — the dried swim bladder of large fish, usually sold in flat dried sheets or tubes at dried seafood stalls — is one of the traditional Four Treasures of Cantonese tonic cooking (alongside abalone, sea cucumber, and shark fin). It is rich in collagen protein and amino acids, and in Chinese food therapy it is particularly associated with nourishing the skin, supporting recovery after operations or illness, and benefiting pregnant and postpartum women.

Bro Niu’s version is a simple, pure double-boiled (stewed) preparation: chicken, soaked fish maw, carrot, and a little ginger, slowly coaxed over three hours in a double boiler. Double-boiling (as opposed to open simmering) keeps the flavour sealed inside and results in a clear, concentrated broth. Importantly, Bro Niu chooses hormone-free chicken — chicken raised with growth hormones retains more residual hormones in the meat, particularly older hens, and over time this can have unintended effects on health.

Who it suits / who should be cautious

• Broadly suitable for men, women, and the elderly as a general tonic
• Particularly supportive for: pregnant women (in moderate amounts), postpartum recovery, recovery after illness or surgery
• Not suitable during colds, fever, or active infection
• Breastfeeding mothers: wait until the lochia has cleared and milk flows freely before eating fish maw — eating it too early can cause the milk to become too thick and block milk ducts
• Young children (under about 1.5 years): the soup broth is fine, but fish maw itself is rich and sticky; Bro Niu advises children drink the soup only, not the fish maw
• Those with weak digestion: fish maw is rich and can sit heavily; eat a modest portion rather than large amounts at once
• Those with uterine fibroids: avoid bird’s nest, snow jelly (xue ha gao), and intensively farmed poultry; fish maw in moderation should be acceptable — Bro Niu confirmed this in replies

Why these ingredients (the food-therapy logic)

• Fish maw (hua jiao, 花膠): Rich in collagen and essential amino acids. In Chinese food therapy, considered sweet in flavour and neutral in nature. Traditionally associated with nourishing qi and blood, supporting kidney function, strengthening tendons, improving skin elasticity, and aiding recovery from fatigue or depletion. Does not cause internal heat (unlike many red meat tonics).
• Whole chicken: A foundational tonic ingredient in Chinese cooking. Nourishes qi, blood, and essence; supports the spleen and stomach. Hormone-free chicken (such as Jiamei or Kangbao breeds) is preferred to avoid excess residual hormones.
• Carrot (gan sun / hong luo bo, 甘笋): Provides beta-carotene, natural sweetness, and a mild warming quality. Supports eye health and the immune system, and balances the richness of fish maw and chicken.
• Ginger: Warms the middle, aids digestion, and reduces any fishiness from the fish maw.

Ingredients (3–4 bowls)

Ingredient	Amount	Notes
Rehydrated fish maw	4 liang (~150 g)	Soak dried fish maw in cold water for several hours or overnight until fully soft
Whole chicken	1	Use hormone-free chicken; clean, chop into pieces, blanch in boiling water, rinse
Carrot	1 medium	Peel, cut into chunks
Fresh ginger	3 slices
Water	3–4 bowls	Enough to cover all ingredients in the double boiler

Method

1. If using dried fish maw, soak it in cold water for several hours or overnight until it is fully soft and pliable. Drain.
2. Clean the chicken and cut into pieces. Blanch in boiling water for 1–2 minutes, then rinse off any impurities.
3. Peel and cut the carrot into chunks.
4. Place all ingredients — fish maw, chicken pieces, carrot, and ginger — into a double boiler (stewing pot / 炖盅).
5. Add 3 to 4 bowls of water (enough to just cover).
6. Double-boil for 3 hours. (If you have an electric slow cooker, use the slow-stew setting for the equivalent time.)
7. Serve warm. Both the soup and the ingredients can be eaten. Eat in moderate portions.

Bro Niu’s tips

• Choose hormone-free chicken where possible. Chicken raised with hormones — especially older hens — can carry significantly more residual hormones than younger, naturally reared birds. Jiamei chicken and Kangbao chicken (available at major Hong Kong supermarkets) are good options.
• Do not eat a large quantity of fish maw in one sitting — it is rich and can be heavy on the stomach (particularly for pregnant women and those with weaker digestion). Bro Niu suggests at most once or twice a week during pregnancy.
• If you are a postpartum mother who has had a caesarean section, wait until your milk is flowing well and freely before eating fish maw; eating it too soon can cause the milk to thicken and block the ducts.
• For those who have colds or fever, skip this soup entirely until fully recovered.
• This soup is nourishing but not heating — it will not cause internal heat even with regular use.

Community questions answered (selected)

• Q (Grace): I want to prepare for pregnancy using black chicken drip essence — can my husband also drink it? How often? Bro Niu: Black chicken soup or drip essence is suitable for both men and women. Two to three times a week is a good frequency.

• Q (Jobe): I am 6 to 8 weeks pregnant — can I eat fish maw? Bro Niu: If you have an appetite for it, you can eat fish maw in moderate amounts in early pregnancy. Just do not eat too much at once, as it can be heavy on the stomach.

• Q (Jo Lee): I have uterine fibroids — is fish maw suitable? Bro Niu: People with uterine fibroids should avoid intensively farmed poultry (with hormones), bird’s nest, and snow jelly (xue ha gao). Fish maw in reasonable amounts should be acceptable. Eat warm and avoid cold, raw, or chilled foods, which can worsen fibroids.

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Published June 3, 2016 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 5 min read.