Fish Maw with Chinese Mushrooms & Sio Bah Stew by Joyce Ng

Fried fish maw, 2 packs (abt 6-7 pcs), blanched & cut into preferred size
5 chinese mushrooms, rehydrate, sliced, halved, quartered or whole
2 carrots, cut into pcs
4 stalks celery, cut into pcs
sio bah, cut into pcs, around $10 worth quantity
15 pcs Chikuwa (optional)
Abt 5 cups broth
2 tbsp oyster sauce
2 tbsp shaoxing wine
1 tbsp potato starch + 5 tbsp water

Bring sio bah, chinese mushrooms in broth to a boil and simmer. After 1/2 hr add fish maw & continue to simmer. Follow by carrots in 15 minutes after adding fish maw. Simmer for another 10 minutes and finally the celery, chikuwa (if using), oyster sauce & shaoxing wine. Simmer for another 5 minutes, season wif salt & thicken with potato starch mixture and it's ready to serve. (Nice to serve with chopped chilli padi in lime juice)

For easy reference :
Start: sio bah, mushrooms & broth
30 mins from start : fish maw
45 mins from start : carrots
55 mins from start : celery, chikuwa, oyster sauce & shaoxing wine
1hr from start: season with salt & thicken with potato starch mixture. Ready to serve.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/773841916018220/