Braised Mock Shark’s Fin Soup
The Meatmen
February 12, 2019
Here’s an easy way to make Mock Shark’s Fin Soup for your loved ones this CNY season!
After mixing the chicken broth with shredded chicken and other ingredients, we season it with Shaoxing wine and light soy sauce. The crab meat and blanched shark’s fin is then added finally. Be slow and steady when thickening the soup, in order to get the right consistency.
We used WMF’s new FUSIONTEC range of product, which combines natural ceramic material with a steel core which promotes rapid and even heat conduction.
End it by beating an egg into the soup, mix, and done! Serve with shark’s fin soup condiments like white pepper, black vinegar, and bean sprouts and be ready to enjoy the feast with your loved ones!
No Reviews
Ingredients
Adjust Servings
| 500g mock shark fin | |
| 45g dried scallops | |
| 2000ml water | |
| 1chicken thigh | |
| 4fresh black fungus | |
| 4dried shiitake mushrooms | |
| 100g crab meat | |
| 1½tbsp Shaoxing wine | |
| 3tbsp light soy sauce (adjust to preference) | |
| 1tsp salt | |
| ½tsp white pepper (adjust to preference) | |
| ½tbsp dark soy sauce | |
| 2tbsp cornstarch | |
| 4tbsp water | |
| 1 egg |
Directions
1.
In a pot, bring to boil water, chicken thigh and dried scallops. Simmer for an hour,remove chicken thigh and scallops from broth and shred them
Mark as complete
2.
Soaked the dried mushrooms in hot water until soften, trim stalks and thinly slice.
Mark as complete
3.
For the fresh Black fungus, discard the hard part on the centre underside of the fungus and thinly slice
Mark as complete
4.
Blanch mock shark fins with boiling water and let it soak for 5 minutes. Drain and set aside.
Mark as complete
5.
Bring chicken broth to boil, add the shredded chicken, scallops, sliced black fungus, sliced mushrooms. Season with Shaoxing wine and light soy sauce. Boil for another 5 minutes.
Mark as complete
6.
Add the crab meat and blanched shark fins. Simmer for another 3 minutes.
Mark as complete
7.
Add salt & pepper to taste.
Mark as complete
8.
To thicken the soup, mix water, dark soya sauce and cornstarch. Then, slowly pour in the corn-starch solution while stirring until you reach the consistency.
Mark as complete
9.
Beat an egg and carefully pour it into the soup. Turn stove off after 8 seconds.
Mark as complete
10.
Serve on the side with coriander, white pepper powder, black vinegar, blanched bean sprouts.
Mark as complete
Leave a Reply