Fish maw recipe Chinese

Soak dried fish maws tubes in water overnight. Bring a pot of water to a boil, put in 2 pieces of ginger slices and then the fish maws. Turn off the heat. Leave the fish maws in the pot and let them cool. Then rinse the fish maws. Cut them into pieces and

1 Frozen Lung Guang Chicken (1 Catty), 8 Chinese Mushrooms, 3 Fish Maw Tubes,
1 Star Anise, 6 Red Dates (seeds removed), 3 Ginger Slices, Minced Garlic 1 tsp

Amoy Gold Label Light Soy Sauce 2 tbsp, Ginger Juice 1 tsp, Shaoxing Wine 1 tsp, Sugar 1/2 tsp

Amoy Gold Label Light Soy Sauce 2 tbsp, Amoy Genuine Oyster Sauce 3 tbsp, Sugar 1 tsp, Water 1500ml

1. Soak dried fish maws tubes in water overnight. Bring a pot of water to a boil, put in 2 pieces of ginger slices and then the fish maws. Turn off the heat. Leave the fish maws in the pot and let them cool. Then rinse the fish maws. Cut them into pieces and set aside.
   
2. Soak Chinese mushrooms. Set aside.
   
3. Cut the chicken into pieces. Mix them with marinade. Set aside.
   
4. Heat a wok with oil. Stir-fry chicken pieces until they turn to golden-brown. Take them out and set aside.
   
5. Heat the wok with oil. Sauté ginger slice and minced garlic. Put in Chinese mushrooms. Add red dates, star anise and seasonings. Cover the lid and braise for a while. When the sauce comes to a boil, put in chicken pieces and braise a while. Add fish maws. Cover the lid and braise over medium heat. Serve when the fish maws soften and the sauce thickens.