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.

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 0.9–1.2 L 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.

Nourilo’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). Nourilo 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.