Fish maw and minced meat soup

Ingredients:
300g minced chicken
50g rice vermicelli (tang hoon), soaked in water
2 pieces of fish maw (already fried in packets), soaked in water
50g Chinese cabbage, chopped
1 litre chicken stock (made with chicken bones)
1 tablespoon fish sauce
1 tablespoon spring onion, chopped (for garnish)

For the minced chicken marinate:
1 tablespoon soya sauce
1 tablespoon Chinese rice wine (huatiao)
1 teaspoon ground white pepper
1 tablespoon cornstarch

Method:
1. Mix the minced chicken with all the marinating ingredients and shape into small balls.

2. Place all the ingredients in a pot (except the chicken balls and rice vermicelli) and simmer for 10 minutes.

3. Add the meat balls and continue simmering for another 15 minutes.

4. Add the rice vermicelli before turning off the heat and resting for further 5 minutes.

5. Garnish the soup with spring onions before serving in bowls.