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

Why people make this broth

When winter arrives, a bowl 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.

Who it suits / who should be cautious

• Suited to people who feel cold easily in winter, or who want a deeply nourishing seasonal meal
• Beneficial for those looking to support cardiovascular health through a low-cholesterol, protein-rich dish (snake meat is traditionally considered low in cholesterol)
• Those with a constitutionally hot body type or who currently have a fever, acute illness, or active inflammation should approach warming broths with caution; consult a healthcare provider if in doubt

Why these ingredients (the food-therapy logic)

• Snake meat (she rou): In traditional Cantonese food therapy, snake is considered warming, tonifying, and associated with supporting circulation. It is low in fat and high in protein.
• Fish maw (hua jiao): A prized collagen-rich ingredient, traditionally associated with nourishing the kidneys and supporting skin health. Needs to be fully rehydrated before use.
• Sea cucumber (hai shen): A classic tonic ingredient in Chinese food therapy, traditionally thought to nourish kidney yin and support overall vitality.
• Black wood ear fungus (hei mu er): Traditionally associated with supporting healthy circulation and providing dietary fibre.
• Shiitake mushrooms (dong gu): Savoury and umami-rich; traditionally considered to support immune function.
• Ginger (jiang) and tangerine peel (chen pi): Both help warm the stomach, ease digestion, and balance the richness of the broth.
• Winter bamboo shoot (dong sun): Adds texture and a clean flavour; blanching removes bitterness.

Ingredients (10–12 bowls)

Ingredient	Amount	Notes
Fresh snake meat, shredded	300 g	Ask the supplier to dress and shred it for you
Rehydrated fish maw, shredded	75 g	Soak overnight; squeeze gently to remove excess moisture
Rehydrated sea cucumber, shredded	75 g	Soak until fully plump; rinse well
Dried black wood ear fungus	2 pieces	Soak 30 min, discard tough stems, shred finely
Chicken, shredded	115 g	Breast or thigh
Dried shiitake mushrooms	4 pieces	Soak until soft, remove stems, shred
Winter bamboo shoot	1 small	Blanch 10 min to remove bitterness, then shred
Fresh ginger, julienned	to taste
Dried tangerine peel, julienned	1 strip
Rich stock	~3.5 litres (15 bowls)	Best made from chicken, pork ribs, and Jinhua ham
Cornstarch slurry	to thicken
Salt, soy sauce, white pepper	to taste
Kaffir lime / lemon leaf, shredded	a few strips	Garnish; add just before serving

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.

Bro Niu’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.

Community questions answered (selected)

• Q (reader): Can dried sea snake be used instead of fresh snake meat? Bro Niu: I have not used dried sea snake myself. Sea snakes are venomous creatures — the venom is of course not in the flesh, but I would want to know more about the source before recommending it. Fresh snake meat from a reputable supplier is the safer and more familiar choice.

• Q (reader): If I want to combine fish maw, sea cucumber and dried scallop (yao zhu) together in a stew, what other ingredients work well? Bro Niu: You can add Chinese yam (huai shan), goji berries (gou qi zi), snow fungus (xue er), red dates (hong zao), and lean pork or chicken. Stew everything together for a nourishing, balanced dish.

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Published December 5, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.