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Shark Fin Soup

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  Dried shark fin 1⁄4 Kilogram
  Chicken meat 1 Cup (16 tbs), boiled and shredded
  Onion 2 Medium, sliced
  Mushrooms 4 Large (Soaked In Hot Water For 30 Minutes)
  Sliced ginger 2 Teaspoon
  Bamboo shoots 50 Gram (Canned Or Boiled)
  Wine vinegar 1 Teaspoon
  Rice wine 1 Tablespoon
  Soya sauce 1 Tablespoon
  Salt 2 Teaspoon (Leveled)
  Sugar 1 Teaspoon (Leveled)
  Corn flour 1 1⁄2 Tablespoon
  Peanut oil 2 1⁄2 Tablespoon
  Secondary broth 7 1⁄2 Cup (120 tbs)

Boil the shark fins in water for 20 minutes.
Drain the water and fill the pan again fresh with boiling water and cook for 20 minutes.
Repeat the draining and boiling process 4 times.
This preparation will take 2 hours.
Bring 1 1/2 cups secondary broth to the boil.
Add sliced onions and ginger.
Add the drained shark fins and cook for 15 minutes.
Bring to the boil then drain off and discard the broth.
Remove the stalks from mushrooms and shred the caps.
Thinly slice the bamboo shoots.
Heat oil and saute, shark fins, chicken, bamboo shoots, stir well add wine and vinegar.
Continue cooking until dry.
Pour remaining broth into the pan.
Add soya sauce, mushrooms, sugar and salt.
Mix cornflour with 1/2 cup water and add to the soup.
Stir well.
Let it simmer for a few minutes more and remove.
Serve hot.
(In China shark fin is eaten to prevent brittleness of bone, after 30 years of age it is taken regularly).

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Nutrition Rank

Nutrition Facts

Serving size

Calories 348 Calories from Fat 130

% Daily Value*

Total Fat 13 g20.7%

Saturated Fat 3 g15.1%

Trans Fat 0 g

Cholesterol 93.3 mg31.1%

Sodium 4980.2 mg207.5%

Total Carbohydrates 16 g5.3%

Dietary Fiber 5.6 g22.5%

Sugars 4 g

Protein 37 g74.6%

Vitamin A 2.3% Vitamin C 16.6%

Calcium 9% Iron 9.7%

*Based on a 2000 Calorie diet


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Shark Fin Soup Recipe