Chai's Choices: Pig Blood & Fish Maw Soup

Chef Chai and Steve in the kitchen
Chef Chai and Steve in the kitchen
Pig Blood & Fish Maw Soup
Pig Blood & Fish Maw Soup
Drunken Black Chicken and Spaghetti
Drunken Black Chicken and Spaghetti

Pig Blood & Fish Maw Soup
Serve 4


  • 2 cups dry fish maw
  • 8 ounces of chicken cut to bite sizes
  • 5 pieces of dried Chinese Shiitake mushroom
  • 2 tablespoons vegetable oil
  • 2 cups pig blood
  • 8 cups chicken stock
  • 1 tablespoon Thin Chinese soy sauce
  • 1 tablespoon Thick soy sauce
  • 1/2 tablespoon sugar
  • pinch of pepper to taste
  • 1 stock green onion cut to an inch long
  • 2 tablespoon of corn starch (mix with two tablespoons of water)


  1. Soften dried fish maw by soaking in a water for a few minutes or until the fish maw is soften. And cut to a bite size. Put aside.
  2. Soften dried Chinese Shiitake mushroom by soak in the water for 10-15 minutes remove the stem, set aside.
  3. In a sauté pan with medium heat add oil and shiitake mushroom, sauté until the mushroom turn to a light brown on both sides (about a minute)
  4. Add chicken and cook for a minute, it is not necessary for the chicken to cook all the way at this point.
  5. Add fish maw, chicken stock, thin soy sauce, thick soy sauce, sugar, and pepper. Bring to a boil and simmer for few minutes.
  6. Add pig blood, and corn starch, bring to a boil, turn off the heat. Add green onion before serve.


  • Dried fish maw make from fish stomach, air dried and deep fried.
  • In Southeast Asia some may substitute fish maw with deep fried pig skin
  • Thin soy sauce may substitute with fish sauce, soy sauce or salt.
  • Thick soy sauce may call sweet soy sauce
  • Ingredients can be purchase from Chinatown.
  • Bamboo Shoot is a perfect vegetable to add on to this recipe

Drunken Black Chicken and Spaghetti
Serving 2


  • 1 lb black chicken meat, cut into bite size
  • 2 tablespoons vegetable oil
  • 1 tablespoon chopped garlic
  • 1 tablespoon Sambal Chili
  • 2 tablespoon of oyster sauce
  • ½ tablespoon Aloha Shoyu
  • ½ cup tomato, bite size
  • 1/2 tablespoon sugar
  • 1.5 cups of chicken stock or hot water
  • 2/3 cup slices onion
  • 4 cups cooked spaghetti


  1. In a hot pan, with medium high heat sauté black chicken with vegetable oil for a minute and then add chopped garlic, sambal chili and cook for a minute or until the garlic is turn ro a light brown, don't burn garlic.
  2. Add chicken stock or hot water, oyster sauce, Aloha Shoyu, tomato and sugar, bring to boil and turn the heat to medium low. Keep cooking until the chicken is done for about 2 minutes. You may add more chicken stock or water if needed.
  3. Add onion and cook for a minute or two, then pour on top of cooked hot spaghetti.
  4. Optional: Black Chicken may be substitute with pork, beef, Shrimp, scallop or tofu
  5. Also serve perfect with a bowl of steamed rice