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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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You might be interested: Shark's Fin in Chinese Cooking
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This expensive delicacy has been revered in China for centuries. Mainly used in such exquisite dishes as shark's fin soup, shark's fin is prized for its slippery and glutinous texture that results in a thickened soup without the use of cornstarch, similarly to bird's nest, another Chinese top delicacies. Regarded as a tonic food and an aphrodisiac , the Chinese believe shark's fin strengthens the internal organs and retard aging.
Go Shark's fin hunting!
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