Probably one of the easiest soup to make. When I first got married, this is the soup that I will make in the morning, leave it in the slow cooker and then come home to a wonderful pot of soup to enjoy with my husband.
These days, I make them in the pressure cooker, and takes only 20 minutes, from frozen pork maw.
My mother-in-law makes this soup every Chinese New Year, and it has become a tradition over the last two decades. It is kind of fun to guess what you’ll get in your bowl… some abalone, some chicken meat, and if I fortunate, I might get some pieces of liver or fish maw. This is almost like, everything-can-go-in kind of soup.
During the confinement month, which is the month after childbirth, the confinement lady will make this soup a few times. It is supposed to get rid of ‘wind’ in my stomach. I am not sure how much wind it has gotten rid of, but I know my stomach has become thicker ever since.
This is another soup every family has a version of. Here’s mine.
Pig Maw Soup
Ingredients
- 400 g Pig Maw cleaned by rubbing salt all over it and rinse with hot water
- 4 Chicken drumsticks
- 50 g Fish maw
- 100 g Abalone canned or fresh
- 2.5 Tbsp White Peppercorn
- 10 cloves Garlic
- 4 cups Water
- Salt to taste
Instructions
- Boil a kettle of water and scald the pig maw and chicken.
- Put the peppercorn into the pressure cooker and dry toast it for 2 minutes. Then put them into a muslin bag.
- Place the muslin bag, garlic, pig maw, chicken drum sticks, abalone, fish maw iand water nto the pot.
- Bring to a boil and then cover the pressure cooker and cook for 20 minutes.
- When done, take the pig maw and abalone out to rest for 5 minutes before slicing them.
- Serve with white rice and vegetables.
