Fish maw soup

One of the must-haves at our family table during Chinese New Year. The effort is not v laborious compared to pen cai but the ingredients can be just as luxurious and the end result just as satisfying.

Ingredients:

Half a head of Napa cabbage roughly chopped

400g pork bones or any kind of meat bones

750ml Swanson broth

1litre water

1 packet fish balls

8 pcs of wanton (I use CP brand)

2 pieces of fish maw.  Doused in hot water to remove the oil and soaked in warm water thereafter till soft. Cut into small pieces. 

1 can of abalone. Retain half can of abalone liquid and thinly slice abalone 

1 can button mushrooms, halved

Serves 5

Directions: With the exception of the fish maw, sliced abalone and wanton, throw all the ingredients into a slow cooker/ crockpot and leave to simmer for at least 3 hours. In the final hour, add abalone, fish maw and wanton. 

Viola! No additional seasoning required. Serve with hot steaming rice. Sliced chili padi and superior light soy sauce make a delightful dipping sauce.