Mock Shark Fin Soup 防鱼翅汤
Imitation Shark Fin Soup with Crabmeat (碗仔翅 Woon Zai Chi) is a crowd favourite soup and must have in banquet dinners. It's so easy to make at home!
- Prep time
- 1 hr
- Cook time
- 1 hr 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 30 grams dried shiitake mushroom
- 20 grams black fungus
- 25 grams dried scallop
- 250 grams mock shark fin
- 2 litre water
- 1 egg
- 4 tbsp cornstarch
- 4 tbsp water
- 1 tbsp concentrated chicken stock
- 1 tbsp light soy sauce
- 1 tbsp shao xing wine
- 1 tsp salt
- 1/2 tsp ground white pepper
- 1/2 tbsp dark soy sauce
- 1 tsp black vinegar
- ¼ tsp sesame oil
- ¼ tsp ground white pepper
Instructions
- 1
Ingredients:
- 2
Have ready all ingredients needed to prepare the soup.
- 3
Have ready all seasonings for the soup.
- 4
Preparing Shark Fin Broth:
- 5
In a pot, add water and bring to a boil. Then add chicken breast and dried scallop and bring to a boil again. When boiling, place the lid on the pot, reduce heat to medium and allow to simmer for an hour.
- 6
Then remove the cooked chicken breast and scallop from the pot. And the broth is ready to be used for the soup.
- 7
Preparing Ingredients:
- 8
Leave the cooked breast meat and dried scallop to cool. Then shred into thin strips and set aside.
- 9
Hydrate dried shiitake mushrooms and black fungus in room temperature water until soft and drain well. Then slice the soaked shiitake mushrooms and black fungus into thin slices. Set aside for later use.
- 10
Defrost the mock sharkfin. Then briefly blanch in hot water for 5 minutes. Drain well for use later. And we are ready to cook the soup.
- 11
Cook Imitation Shark Fin Soup:
- 12
Boil broth at medium high heat and bring to a boil. Add shredded meat, dried scallops, sliced black fungus mushrooms, sliced shiitake mushrooms and crab meat. Simmer for 10 minutes, stirring occasionally.
- 13
Then add mock shark fin into the soup. Simmer for another 3 minutes, stirring constantly. Next add in all seasonings, stir to mix well. Then reduce to low heat, slowly add in cornstarch solution to thicken the soup to the right consistency, stirring all the time.
- 14
Beat an egg. Off heat and slowly pour the egg into the soup in a continuous stream in a circular motion stirring at the same time. This will form egg ribbons.
- 15
Serve in a bowl on its own or top with a dash of white pepper, a few drops of sesame oil and black vinegar. So Enjoy!