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Shark's Fin Soup

Chinese.wok's picture
Ingredients
  Dried shark fin 1 Ounce, shredded (30 Gram)
  Gourmet stock/Chicken stock 3 Cup (48 tbs)
  Black soy sauce 3 Teaspoon
  Salt 1⁄2 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)
Directions

Soak dried shark's fin in hot water for about 30 minutes until swollen and transparent.
Drain.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Steamed
Dish: 
Soup
Ingredient: 
Seafood
Interest: 
Gourmet
Preparation Time: 
30 Minutes

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