Free Recipe Shark s Fin Soup #1
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Shark s Fin Soup #1 Recipe
1/2 lb Dried shark s fin
1 c White meat chicken
Cornstarch
1/4 c Smoked ham
1 -(up to)
2 Scallion stalks
6 c Stock
1/2 ts Salt
Shark s Fin Soup #1 Preparation
1. Soak and process shark”s fin. 2. Shred chicken; then dredge lightly in cornstarch. Mince smoked ham and scallion stalks. 3. Bring stock to a boil. Add shark”s fin and simmer, covered, 20 minutes. Add chicken; simmer, covered, 10 minutes more. 4. Season with salt. Garnish with ham and scallion and serve. NOTE: A rich clear stock should be used and the fins cooked until their gelatinous content dissolves partially, thickening the stock. The fins should be eaten when soft but still firm. VARIATIONS: 1. For the chicken, substitute any of the following: 1 cup crabmeat, picked over and flaked; or 1/2 cup chicken and 1/2 cup crabmeat; or 1 cup lobster meat. 2. In the variation above, also add 1/2 cup bamboo shoots, shredded; and 4 dried black mushrooms (soaked), shredded. 3. In step 3, before adding the shark”s fin, add to the stock 1 tablespoon sherry, 1 teaspoon sugar and 1 slice fresh ginger root, minced. 4. In step 3, add with the shark”s fin 1/2 cup bamboo shoots and 1/4 cup water chestnuts, both minced. 5. In step 4, after adding the salt, either stir in 1 to 2 egg whites, lightly beaten, until set; or thicken the soup with a cornstarch paste made of 2 teaspoons cornstarch, 2 teaspoons sherry, 1/2 teaspoon soy sauce and 2 tablespoons cold water. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.
Cooking Temperature:
Recipe Serves: 6
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