On the night before cooking Fish Maw Soup, soak the fish maw in cool water to soften. The fish maw will float, so place a lid on top to push it further down. Change the water once or twice throughout the night to decrease the fishy smell.
On the morning of, drain the water through a colander and use scissors to cut the fish maw into smaller pieces.
Bring your chicken stock to boil then add the fish maw and crab meat. Give it a stir and season with salt and chicken bouillon powder.
Combine the potato starch and water to make a slurry. As soon as the water touches the starch, it will harden so use chopsticks or a spoon to stir until it becomes runny with no clumps.
Slowly pour the slurry into the soup on a low heat and continually stir.
Gently beat the eggs until combined and turn the heat down to low.
Slowly pour the egg mix in large rings on the soup’s surface then let it sit for 30 seconds to cook before stirring the eggs in.
Gather the family around and serve hot!