• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
Print

Recipe Ingredient

  • 30g shark's fin
  • 30g crabmeat
  • 30g chicken breast, cooked and shredded
  • 15ml Shao Xing wine
  • Sauce
  • 130ml chicken stock (see recipe)
  • salt and sugar to taste
  • chicken stock powder to taste
  • 2 teaspoons potato starch, mixed with a little water
  • Chicken stock (makes 4 litres)
  • 6 litres water
  • 3kg old chicken, fried
  • 40g dried scallops
  • 1 piece dried cuttlefish
  • 2 pieces dried sole
  • 600g chicken feet, fried

Instructions

  1. To prepare shark's fin: Heat a wok over high heat and poach the shark's fin, crabmeat and chicken in the Shao Xing wine.
  2. Remove heat, dish out and place in a soup plate.
  3. To prepare sauce: Bring chicken stock to boil and season to taste with salt, sugar and chicken stock powder.
  4. Add the potato starch mixture, bring to boil and remove the heat.
  5. Put the water, chicken, dried scallops, cuttlefish, sole and fried chicken feet in a large stock pot. Bring to a boil.
  6. Lower heat and simmer for 8 hours. Allow to cool, strain and set aside.
  7. To serve: Pour sauce around the shark's fin mixture in the soup plate.
  8. Chicken Stock: Put the water, chicken, dried scallops, cuttlefish, sole and fried chicken feet in a large stock pot. Bring to a boil. Lower heat and simmer for 8 hours. Allow to cool, strain and set aside.

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *