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Chinese Recipe : Shark's Fin Soup
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Serves 6 to 8
Ingredients:
- 2 tbsps sesame oil
- 1 spring onion/scallion finely chopped
- 1 inch fresh root ginger, peeled and finely chopped
- 4 Chinese dried mushrooms, soaked in cold water for 30 minutes, drained and sliced
- 2 tbsp Rice wine
- 2 1/4 quarts or 9 cups chicken stock
- 4 oz ready prepared shark’s fin, soaked for 1 hour in cold water and drained
- 8 oz. boned chicken breast, shredded
- 8 oz small shrimps, peeled
- 1 1/2 tbsp. soy sauce
- 1 1/2 cornstarch, blended with 1 tbsp chicken stock
- A dash of black vinegar or brandy (optional)
Directions:
- Heat the oil in a pot. Add the spring onion, ginger, mushroom and rice wine and fry for 5 minutes, stirring occasionally.
- Pour over half the chicken stock, add the shark’s fin and bring to boil.
- Reduce the heat to low and simmer for 10 minutes.
- Add the chicken, shrimps and soy sauce. Pour the remaining chicken stock and the cornstarch mixture, and bring to the boil, stirring occasionally.
- Reduce the heat to low again and simmer for another 10 minutes, stirring occasionally. Serve at once with black vinegar or brandy.
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