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.

Method

1. Blanch the soaked fish maw, conch heads, and Jinhua ham briefly in boiling water; drain and set aside. This removes impurities and any off-flavours.
2. Soak the dried shiitake mushrooms until fully softened, then trim off the stems.
3. Remove the pits from the red dates.
4. Chop the free-range chicken into large pieces and blanch to remove blood and impurities.
5. Place all ingredients in a double-boiler crock (dun zhong). Pour in enough just-boiled water to cover.
6. Set the crock in a large pot of boiling water and double-boil (steam) for 3 hours.
7. Alternatively, bring everything to a rolling boil in a regular pot, then reduce to medium-low heat and cook for 1.5 hours.

Nourilo’s Tips

Double-boiling produces a cleaner, silkier broth and keeps the chicken meat meltingly tender. The regular stovetop method works well too and takes less time — just be sure to cook at a proper simmer for the full 1.5 hours. Fish maw should be soaked in advance; change the water once or twice and gently simmer it if the pieces are thick. Soaking water from the shiitake mushrooms can be strained and added to the pot — it intensifies the flavour. If you have gout or high uric acid, this soup is not recommended.