Cordyceps Flower Collagen Soup with Premium Fish Maw

500g of chicken bone-in or your favourite protein; sub with your favourite veggies for a vegan option.
2L boiling water + extra to blanch protein & soak herbs
4 generous slices of ginger
(Vegan / Optional add-ins) Aromatics such as dried and fresh mushrooms (eg. shiitake mushrooms, wood ear mushrooms, mushroom medley mix), root vegetables, firm tofu, spring onion, coriander, nuts (peanuts, walnuts, cashews) etc.
Salt to taste
(Optional) 1 tbsp Shaoxing rice wine

(Vegan option - disregard step 1, 3 & 4)

Blanch-wash protein (you may use a separate pot to your soup pot to perform this step): Add protein to a medium-sized pot & fill with enough boiling water to submerge protein. Bring to boil.
In the meantime, rinse the herbs in cold water to 'awaken' herbs.
Once the liquid has boiled, boil for an extra 1 minute before discarding the liquid & any brown foam from the pot.
Give the protein another rinse under water to clean any impurities and fat.
Prepare 2L of boiling water in your soup pot. Strain rinsed herbs and add to your soup pot with protein, ginger & any aromatics.
Bring to boil and continue boiling for 15 minutes.
Turn down heat and simmer for 2 -3 hours.
Stir in shaoxing rice wine (if using) and season salt to taste. Rest for 5 mins before serving.

If adding more protein than the recommended amount, ensure all ingredients are submerged in water.
You can add a combination of chicken bone-in as well as lean chicken for enhanced flavour.
For a clean and clear soup, remove any skin and fat from protein.
Ensure fish maw is soft before consuming. You can cut up into smaller pieces once soft and dip in sesame oil / soy sauce / chilli oil for extra flavour.
Store leftover herbal soup in the fridge. When you are ready to serve, just bring to boil.