INGREDIENTS

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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