Pig Maw Soup (猪肚汤)
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
- Sediakan
- 0 min
- Masak
- 0 min
- Jumlah
- 0 min
- Hidangan
- 0
Bahan-bahan
- 400 gPig Maw, cleaned by rubbing salt all over it and rinse with hot water
- 4Chicken drumsticks
- 50 gFish maw
- 100 gAbalone, canned or fresh
- 2.5 TbspWhite Peppercorn
- 10 clovesGarlic
- 4 cupsWater
- Salt to taste
Cara
- 01Boil a kettle of water and scald the pig maw and chicken.
- 02Put the peppercorn into the pressure cooker and dry toast it for 2 minutes. Then put them into a muslin bag.
- 03Place the muslin bag, garlic, pig maw, chicken drum sticks, abalone, fish maw iand water nto the pot.
- 04Bring to a boil and then cover the pressure cooker and cook for 20 minutes.
- 05When done, take the pig maw and abalone out to rest for 5 minutes before slicing them.
- 06Serve with white rice and vegetables.