Fish Maw Soup
Lily's Wai Sek Hong Favorites
Lily's Wai Sek Hong Favorites
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 4 large
  • 1 whole chicken
  • 6 shitake mushrooms, soaked
  • 1/2 handful yoke chook/solomon’s seal
  • 6 - 8 pieces wai san
  • 1 tbsp kei chi/wolfberries
  • 2/4 cup dried longan
  • 3 slices fresh ginger
  • 1 tsp shaoxing wine
  • Water
  • 8 big pieces. Put them and the ginger slices in the pressure cooker and put enough water to cover the chicken. Bring it to the boil over medium heat, occasionally skimming off the foam that rises to the top. When most of the scum is removed, cover with lid and pressurized for 30 - 45 minutes Release the pressure and remove the lid. Strain the soup and skim away the fat.
  • 30 minutes Release the pressure before removing the cover.



Log in or Register to write a comment.