Name: Shark's Fin Soup #1
Ingredients: 1/2 lb Dried shark's fin; 1 c White meat chicken; Cornstarch; 1/4 c Smoked ham (up to); 2 Scallion stalks; 6 c Stock; 1/2 ts Salt

What does in mean to be spiritually poor? It means to be humble. It means to understand that you have no merit to offer to God. It means to understand that all you deserve is hell. It means to understand that you are spiritually bankrupt. It means to understand the unfathomable riches of Christ that by God’s sovereign grace have been accredited to your account. It means to boast not in yourself, but in Christ. It means emptying yourself of all your pride that the Holy Spirit might fill you with all of Christ… The humble pursuit of spiritual poverty is the path to true happiness. Empty of self, filled with the Holy Spirit and His fruit of joy.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Soup	6	Servings

INGREDIENTS

1/2	lb	Dried shark's fin
1	c	White meat chicken
		Cornstarch
1/4	c	Smoked ham (up to)
2		Scallion stalks
6	c	Stock
1/2	ts	Salt

INSTRUCTIONS

1. Soak and process shark's fin.
2. Shred chicken; then dredge lightly in cornstarch. Mince smoked ham and
scallion stalks.
3. Bring stock to a boil. Add shark's fin and simmer, covered, 20 minutes.
Add chicken; simmer, covered, 10 minutes more.
4. Season with salt. Garnish with ham and scallion and serve.
NOTE: A rich clear stock should be used and the fins cooked until their
gelatinous content dissolves partially, thickening the stock. The fins
should be eaten when soft but still firm. VARIATIONS:
1. For the chicken, substitute any of the following: 1 cup crabmeat, picked
over and flaked; or 1/2 cup chicken and 1/2 cup crabmeat; or 1 cup lobster
meat.
2. In the variation above, also add 1/2 cup bamboo shoots, shredded; and 4
dried black mushrooms (soaked), shredded.
3. In step 3, before adding the shark's fin, add to the stock 1 tablespoon
sherry, 1 teaspoon sugar and 1 slice fresh ginger root, minced.
4. In step 3, add with the shark's fin 1/2 cup bamboo shoots and 1/4 cup
water chestnuts, both minced.
5. In step 4, after adding the salt, either stir in 1 to 2 egg whites,
lightly beaten, until set; or thicken the soup with a cornstarch paste made
of 2 teaspoons cornstarch, 2 teaspoons sherry, 1/2 teaspoon soy sauce and 2
tablespoons cold water.
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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