Fresh Yam, Goji and Chicken Breast Stewed with Fish Maw

Why people make this stew

Nourilo remembers an elderly lady, nearly ninety, who fell on the street and fractured her shoulder blade. The doctors felt that at her age the bone would be slow to mend and could only offer painkillers — yet not long after she was up and about again, the fracture healed. Her daughter had been regularly stewing good-quality fish maw for her. Fine fish maw is rich in collagen, gelatin and minerals, and in the traditional view supports the body’s own repair. That story is why this gentle stew is a favourite for people who are run-down after an operation, childbirth or illness.

Method

1. Peel the fresh yam and cut into chunks; rinse and soak the goji; chop the chicken breast into large pieces and blanch; rinse the soaked fish maw.
2. Put everything in a stewing pot, add 1.2 L of boiling water.
3. Double-boil for 2 hours; eat the soup and ingredients together.

Nourilo’s Tips

Don’t cook soaked fish maw too long or the gelatin leaches away. To soak it: half-soak the fish maw, then drop it into boiling ginger-and-spring-onion water, turn off the heat at once and let it sit covered for half an hour — then it’s ready to use.