Shark's fin soup #2

Yield: 8 Servings

Measure Ingredient
4 Dried black mushrooms
2 Scallion stalks
3 slices Fresh ginger root
1 can (16-oz) shark's fin
2 tablespoons Sherry
4 cups Water
1 Chicken breast
2 Scallion stalks
3 tablespoons Oil
5 cups Stock
1 teaspoon Salt
2 tablespoons Sherry
2 tablespoons Cornstarch
1 cup Stock

1. Soak dried mushrooms.

2. Trim scallion stalks; slice ginger root and combine in a pan with canned shark's fin, sherry and water.

3. Bring to a boil, then simmer, covered, 15 minutes. Drain shark's fin, discarding liquid, scallions and ginger root.

4. Meanwhile skin, bone and shred chicken breast. Shred soaked mushrooms; cut remaining scallions in 2-inch sections.

5. Heat oil. Brown scallion sections lightly and discard. Add chicken shreds and stir-fry until they lose their pinkness (about 1 minute).

6. Add stock, salt, shark's fin, mushrooms, and remaining sherry. Bring to a boil; then simmer, covered, 30 minutes.

7. Blend cornstarch and remaining cold stock; then stir in to thicken soup, and serve.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

Similar recipes