Fish Maw Soup (Pork Rinds) 🐷

Name: Fish Maw Soup (Pork Rinds) 🐷
Cuisine: American
Ingredients: 2 liters water (about 8 1/2 cups); 2 chicken carcasses; 500 grams pork rinds (about 1.1 pounds); Chicken drumsticks, wings, or any preferred part; 1 teaspoon white pepper; 2-3 cilantro stems/roots, if available; 3 tablespoons oyster sauce; 2 tablespoons light soy sauce; 3 tablespoons soy sauce; 1 tablespoon dark soy sauce; 2 teaspoons Chinese cooking wine (optional); 1 can sliced bamboo shoots; Sliced shiitake mushrooms, as desired; Boiled quail eggs, as desired; 2 tablespoons potato starch; Cilantro for garnish

Siri_ying @Siri_ying623

Living abroad makes it difficult to find real fish maw, so I tried using pork rinds as a substitute. After trying it, I found it to be just as delicious. It's a great alternative for those living overseas to try making and enjoying.

Siri_ying @Siri_ying623

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Ingredients

2 literswater (about 8 1/2 cups)
2chicken carcasses
500 gramspork rinds (about 1.1 pounds)
Chicken drumsticks, wings, or any preferred part
1 teaspoonwhite pepper
2-3cilantro stems/roots, if available
3 tablespoonsoyster sauce
2 tablespoonslight soy sauce
3 tablespoonssoy sauce
1 tablespoondark soy sauce
2 teaspoonsChinese cooking wine (optional)
1 cansliced bamboo shoots
Sliced shiitake mushrooms, as desired
Boiled quail eggs, as desired
2 tablespoonspotato starch
Cilantro for garnish

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Steps

1

Bring water to a boil and add chicken carcasses to make a stock. Simmer for about 1 hour or longer, skimming off any foam to keep the stock clear. You can add other chicken parts to the pot at this stage.
2

Once the stock is ready, strain it to keep only the liquid. Add cilantro stems and white pepper to the stock, then add the seasonings.
3

Bring a separate pot of water to a boil, add pork rinds, and boil for about 5 minutes. Drain and let the pork rinds dry.
4

Add shiitake mushrooms and bamboo shoots to the stock, bring to a boil, then add the pork rinds. Once everything is boiling, add chicken drumsticks and boiled quail eggs.
5

Add potato starch gradually, stirring to prevent clumping. Bring to a boil again, and it's ready.
Note: I usually make a large batch and don't add all the potato starch to the main pot. I divide the soup into smaller pots and add potato starch to each as needed. The rest is stored in bags in the freezer for future meals. When ready to eat, add potato starch to the portion being served.