INGREDIENTS

INSTRUCTIONS

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, http://www.erols.com/hosey.

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