Nourilo

Soups

Fish Maw and Carrot Double-Boiled Chicken Soup

traditionally used to nourish the skin, strengthen the body, and support recovery after illness or childbirth

By · Registered Nutritionist & TCM Practitioner

Prep
20 min
Cook
180 min
Total
200 min
Makes
0.9–1.2 L
Women's WellnessChildren's WellnessSkin & Natural BeautyEnergy & VitalityEveryday Balance
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.

Nourilo’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, Nourilo 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.

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Frequently asked questions

What is fish maw and what is it traditionally associated with in this soup?

Fish maw is the dried swim bladder of large fish, sold in flat dried sheets or tubes at dried seafood stalls. In Chinese food therapy it is traditionally associated with nourishing the skin, supporting recovery after operations or illness, and benefiting pregnant and postpartum women.

How long does this soup take to make?

Preparation takes about 20 minutes (including soaking the fish maw and blanching the chicken), and the soup then double-boils for 3 hours, for a total time of roughly 3 hours and 20 minutes. If you use an electric slow cooker, use the slow-stew setting for the equivalent time.

How much soup does this recipe make?

This recipe yields approximately 0.9 to 1.2 litres, or one pot.

Is this soup suitable if I have a cold or fever?

No. The file advises skipping this soup entirely if you have a cold or fever, and waiting until you are fully recovered before drinking it.

Are there any cautions for postpartum mothers or pregnant women regarding fish maw?

Postpartum mothers who have had a caesarean section should wait until their milk is flowing well and freely before eating fish maw, as eating it too soon can cause milk to thicken and block the ducts. Pregnant women and those with weaker digestion should also avoid eating a large quantity in one sitting, as fish maw is rich and can be heavy on the stomach; the recipe suggests at most once or twice a week during pregnancy.

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