Fish Maw, Sea Cucumber and Snake Broth (Cantonese Style)

Why people make this broth

When winter arrives, 300 ml of piping-hot snake broth is one of Cantonese cuisine’s most celebrated cold-weather rituals. Snake meat is naturally lean and rich in amino acids and vitamins; traditional food therapy considers it warming in nature, making it particularly valued when the body feels chilled from the inside out. Combined with the collagen richness of fish maw and the tonic properties of sea cucumber, this slow-simmered broth becomes something much more than a warming meal — it is a whole-body nourishing experience. This recipe yields enough hearty broth for a table of twelve, bringing together the best of Cantonese winter nourishment in a single generous pot.

Method

1. In a dry pan with a little oil, pan-fry the shredded snake meat over medium heat until fragrant and lightly golden. Set aside.
2. Soak the dried black wood ear fungus for 30 minutes; remove tough ends and shred finely. Soak the shiitake mushrooms until soft; remove stems and shred.
3. Blanch the winter bamboo shoot in boiling water for 10 minutes, drain, and cut into fine shreds.
4. Ensure fish maw and sea cucumber have been fully rehydrated; cut both into fine shreds.
5. Bring the stock to a boil in a large pot. Add all the prepared ingredients — snake meat, fish maw, sea cucumber, chicken, wood ear fungus, shiitake, bamboo shoot, ginger, and tangerine peel.
6. Reduce heat and simmer gently for 2 hours.
7. Season with salt, soy sauce, and white pepper. Stir in the cornstarch slurry gradually until the broth reaches a lightly thickened, velvety consistency.
8. Ladle into bowls and top with a few shreds of kaffir lime or lemon leaf for fragrance.

Nourilo’s Tips

• This recipe yields enough for a generous gathering of 10 to 12 people. Scale the ingredients up or down according to your table size.
• The best broth for this dish is a rich homemade stock using chicken, pork ribs, and a piece of Jinhua ham. If time is short, a good-quality store-bought unsalted chicken stock is a perfectly reasonable substitute.
• Do not skip the lemon leaf garnish — it adds a bright, aromatic lift that cuts through the richness of the broth beautifully.