Double-boiled Sea Whelk Soup with Fish Maw, Soaked Nostoc Algae and Persimmon

In a separate pot, add ginger to boiling water before boiling the fish maw to remove any fishiness.

Recipe by Cheung Siu Kong serves 4 persons prep time 10 mins cook time 4 hours 30 minutes • 200g sea whelk • 800g chicken meat • 500ml water • 4 pieces of fish maw • 60g soaked nostoc algae • 1 persimmon, quartered • a pinch of salt Blanch sea whelk and chicken meat in boiling water. In a ceramic pot, add blanched sea whelk, chicken meat and water, and double boil for 4 hours. Add fish maw, soaked nostoc algae and persimmon, then double boil for another 30 minutes. Add salt to taste before serving.