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!

Ingredients

Steps

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

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2

Soaked the dried mushrooms in hot water until soften, trim stalks and thinly slice.

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3

For the fresh Black fungus, discard the hard part on the centre underside of the fungus and thinly slice

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4

Blanch mock shark fins with boiling water and let it soak for 5 minutes. Drain and set aside.

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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.

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6

Add the crab meat and blanched shark fins. Simmer for another 3 minutes.

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7

Add salt & pepper to taste.

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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.

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