Shark's Fin Soup
|Dried shark fin||1 Ounce, shredded (30 Gram)|
|Gourmet stock/Chicken stock||3 Cup (48 tbs)|
|Black soy sauce||3 Teaspoon|
|White pepper powder||1⁄4 Teaspoon|
|Ginger||1 1⁄4 Inch, finely shredded|
|Cooked chicken||1 1⁄2 Ounce, finely shredded (50 Gram)|
|Cornflour||2 Tablespoon, blended with water|
|Shallot oil||1 Teaspoon|
|Dried scallops||1⁄3 Ounce (10 Gram)|
|Dried fish maw||1⁄3 Ounce (10 Gram)|
|Chicken stock||1 1⁄2 Cup (24 tbs)|
|Dry sherry||1 Teaspoon|
|Ginger||1⁄2 Inch, sliced|
|Yunnan ham||1 Tablespoon, shredded (Heaped)|
Soak dried shark's fin in hot water for about 30 minutes until swollen and transparent.
Heat stock with soy sauce, shallot oil, salt and pepper, then add shark's fin, scallops, fish maw, ginger and chicken.
Thicken with cornflour and serve.
Garnish with shredded Yunnan ham.
In southern China, a few drops of black rice vinegar are generally added to the soup at the table.
The scallops and fish maw are optional, and may be ready-bought in dried form.
To prepare the scallops, place them in a bowl containing chicken stock, dry sherry, ginger and spring onion.
Steam in a steamer until the scallops are soft.
To prepare the fish maw, place them in a bowl, pour enough hot water over to soak them, cover with a lid, and set aside until soft.