Steamed Chicken with Fish Maw

To rehydrate the dried fish maw, first soak it in cold water for 4-6 hours, or overnight, until softened. Drain the water, then place the fish maw in a pot with fresh water and bring to a boil. Reduce heat and simmer for 15-20 minutes until tender. Drain, rinse with cold water, squeeze out excess water, and cut the rehydrated fish maw into bite-sized pieces.

Rinse the chicken pieces thoroughly and pat dry. In a large bowl, combine the chicken with Shaoxing wine, light soy sauce, oyster sauce, sesame oil, white pepper, and cornstarch. Add the 20g of sliced ginger to the chicken. Mix well to ensure all chicken pieces are coated, then let it marinate for at least 20 minutes.

Add the prepared fish maw pieces to the marinated chicken and mix gently to combine.