[CC cooks]: ‘Shark’s fin’ Soup

Shark’s fin is a delicacy. Very controversial (and expensive!), but a delicacy nonetheless.

I think one of the most common ways is to have it in soup, with chicken and abalone. We usually have it like this, but only on the major festivals on the lunar calender (e.g., CNY, mid-autumn festival, Winter Solstice). Buuuuuut, there is now imitation shark’s fin, which means you can enjoy the texture of shark’s fin but at a much lower price tag, and thus, more often =) yay!

We had half a pack of imitation shark’s fin left, along with some shredded pork from another soup’s bones so I decided to make a quick soup. We usually use shredded chicken but since we had pork, it was good enough =)

I don’t know how the ingredients list in my recipe became so long but seriously, this soup is super-easy to make!
Recipe (from CC)
**All measurements are estimates. I never use measuring devices for Chinese cooking and just go by taste. So feel free to adjust and add as you cook this dish**

Ingredients (usually for 6 people, but it really depends how much stock/water you use)
Chicken stock
Water (optional – you can use all stock, or do half stock/half water)
Shredded chicken (or pork, in my case)
Imitation shark’s fin
1 Egg, lightly beaten
3tbsp Light soy sauce (not sodium-reduced)
Dark soy sauce
1/2 tsp Knorr chicken powder (optional)
Pepper to taste
Salt to taste
Pinch of sugar
A dash of sesame oil
1 spring onion, sliced
2 slices ginger
Cornstarch mixture (Cornstarch + water)
Mushrooms (optional) – if using Golden mushrooms, sliced. If using enoki, just separate into smaller bunches. 

1. In a wok/pot fry spring onion and ginger until fragrant. Then add in chicken stock and water (if using) *Our chicken stock is frozen so I usually fry in a separate wok while boiling the chicken stock in the soup pot. Then I add some stock to the wok and pour it back into the soup pot*
2. Add in the meat and let it boil.
3. Add light soy sauce for flavour, and dark soy sauce for colour.
4. Add sugar, salt and pepper to taste.
5. Add chicken powder and bring to boil.
6. Add mushrooms and imitation shark’s fin, and bring to boil. 
7. Once boiling, mix in the cornstarch mixture until your preferred thickness.
8. Pour in egg in a circular motion then stir. You don’t want to stir too vigorously otherwise the egg is too broken up. You also don’t want to start stirring too late, otherwise you’ll have one massive clump of egg. Ideally, you’ll want strands of egg.
9. Add sesame oil and mix.
10. EAT =) Oh, it should be DRINK! =)

I usually like to drink the soup with some Chinese red vinegar (大紅醋)…it just makes it that little bit nicer =)

This is a home recipe, and it took me a while to type up so if you are going to use it and blog about it on your own blog, please link it back to this post. It’s unfair to me, if you take this recipe as your own. Thank you.

I’ll be submitting this to Aspiring Bakes #15: Auspicious Dishes for CNY (January 2012), hosted by Wen of Wen’s Delight.

Happy cooking!

Thanks for reading! ^^ Have a great weekend, everyone!!

龍年到了!! 恭喜發財, 新年快樂!

2 thoughts on “[CC cooks]: ‘Shark’s fin’ Soup

  1. Thanks for your comment!! Yes, a lot of restaurants in HK and China have stopped serving this because of environmental concerns =( I'm the same as you, Jessie. I still love shark fin! The soup is very quick and simple to make as long as you have some stock!


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