2 ounces processed fish maw (hot sandblasted, see Cook's Note)
8 thin slices fresh ginger
6 cups chicken broth
8 medium dry black mushrooms, rehydrated for 20 minutes, destemmed, and cut into thin strips
1 tablespoon cornstarch
3 tablespoons water
2 egg whites, beaten with salt and white pepper
1 cup julienned yellow chives
1 cup shredded cooked chicken
Salt and white pepper
Fish maw comes dried and processed. If you purchase the dried fish maw that is unprocessed and hard as plastic, you need to deep fry in oil at 375 degrees F for a few seconds until they puff up. Then you can proceed with the soaking process in the recipe.
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