Fish Maw, Conch, Shiitake and Chicken Stew

Why people make this stew

Fish maw, conch, and abalone are the trio most associated with festive Cantonese cooking — deeply nourishing ingredients that are central to celebratory banquet tables. While whole abalone is often reserved for restaurant settings, fish maw and dried conch are very much home-kitchen ingredients. Fish maw (the swim bladder of large fish, dried and soaked) is prized for its collagen content and its traditional role in nourishing yin and blood. Conch is considered a premium tonic food with a calming effect. Together with shiitake mushroom for depth of flavour and immune support, and a small piece of Jinhua ham as a natural seasoning, this stew produces a broth that is both rich and surprisingly clear — nourishing without feeling heavy or dry.