6 c. chicken stock
1/4 lb fish’s maw, soaked and diced
6 water chestnuts, diced
2 tbsp. smoked ham, minced
1 egg, lightly beaten
1 tbsp. cornstarch, blended with 3 tbsp. cold water
Bring stock to a boil. Add fish’s maw and water chestnuts, and
simmer, covered, 30 minutes.
Add cornstarch mix and cook, stirring, until soup thickens and is smooth.
Remove pan from heat; stir in beaten egg. Garnish with minced ham.