Bamboo Fungus with Fish Maw and Shredded Chicken Soup

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Juk Sang Soup


Serving size = 2-3

  1. Dried mushroom (medium size) x 5 (soak in water overnight)
  2. Ginger x 2 slices
  3. Fish maw (花膠) x 40 g (soak in water overnight)
  4. Bamboo fungus (竹笙) x15 g
  5. Shredded agaric (黑木耳) x 25 g ( soak in water for about 2 hours before use)
  6. Chicken meat x 150 g
  7. Chicken broth x 412 ml (1 can)
  8. Water x 900 ml


    1. Oyster sauce x 1 tbsp
    2. Sesame oil x 1/8 tsp
    3. Salt x a pinch
    4. Water chestnut flour x 2 tbsp
    5. Water x 100 ml
  1. Wash, cut off and discard the tough stems of the soaked mushrooms. Then dry, shred and set aside. Keep the soaked water for later use
  2. Prepare a saucepan of boiling water. Add in the slices of ginger and the soaked fish maw, and let boil for 5-10 minutes. Rinse with cold water, dry and shred. Set aside
  3. Wash and cut off the thin stem (both ends) of the bamboo fungus, keep the middle part. Put the fungus into a saucepan of boiling water for 1-2 minutes. Then rinse again under cold water and drain the water by a colander for later use
  4. Wash the agaric clean and shred for later use
  5. Mix the chicken broth with water and the left-over water from soaking the mushrooms (discarding the precipitants), and boil. When the mixture is boiling, add in the chicken meat and keep boiling at medium heat for 20 minutes. Take the cooked chicken meat out, let cool and shred
  6. Add again the shredded chicken, shredded mushrooms, fish maw and shredded agaric into the chicken broth, and boil at low to medium heat for another 15-20 minutes, until the fish maw becomes soft but not sticky. Add in the bamboo fungus, oyster sauce, sesame oil and salt, stir well and taste
  7. Turn the heat level to medium high. Mix the water chestnut flour with the water, and slowly pour into the soup while constantly stirring. When the soup turns sticky or slightly thickened, it is ready to be served
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This post is also available in: Chinese (Traditional)