| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Seafood |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Shark's fin |
| 1/2 |
c |
Smoked ham |
| 2 |
c |
Stock |
| 1/2 |
c |
Water |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Sherry |
| 1/2 |
ts |
Sugar |
| 1 |
tb |
Soy sauce |
INSTRUCTIONS
1. Soak and process shark's fin.
2. Chop smoked ham coarsely; then combine with stock, water, soy sauce and
sherry. Bring to a boil; then simmer, covered, 50 minutes.
3. Add sugar and simmer, covered, 10 minutes more.
4. Strain broth into another pan, discarding ham. Add shark's fin and
simmer, covered, 10 minutes. Stir in remaining soy sauce and serve at once.
NOTE: A rich clear stock should be used for this dish.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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