A Deliciously Tasty Shark Fin Soup Recipe

If you have ever traveled abroad, you may have seen shark fin soup being sold by a wide range of street vendors. The tasty dish is particularly popular in Hong Kong. While some may believe that this dish is only available in certain settings, there are many who have been enjoying this recipe at home. Now, you will have your chance to learn more about this awesome shark fin soup recipe.

With Chinese New Year upon us, it is the perfect time of year to find out everything that you need to know about shark fin soup. Whether you are making real shark fin soup or using imitation meat for this process, there is no shortage of tips and pointers that are sure to make things simpler.

This recipe uses imitation shark because it is easier to come by, but it is not hard to come up with the same recipe even if real shark is used. The list of ingredients that we have assembled is meant to provide maximum efficiency, although there are some variations that can be made.

Let’s take a closer look at the recipe and we will get started by listing the tools that you need to have on hand.

Shark Fin Soup Tools

To get started, you will certainly need a pot, a spatula and a stove. These are givens. A knife and a chopping board are also required. Anyone who plans on making shark fin soup at home will also want to make sure that they have a small bowl on hand. This makes it much easier to dilute the corn flour.

What Are The Necessary Ingredients?

This soup is easy to make and will only require 30 minutes of total prep time. The preparation will take 15 minutes, the cooking time will take another 15 minutes.

  • Water (1 liter)
  • Dried shiitake mushroom (4 pieces, thinly sliced and soaked)
  • Chicken breast (1/4 cup, shredded thinly and boiled)
  • Glass noodles (40 grams, cut and soaked into 1.5 inch pieces)
  • Crab sticks (2 pieces, each will be thinly shredded)
  • Dark soy sauce (An optional addition, an 1/8 teaspoon is the best choice)
  • Salt (Also optional, 1 teaspoon is the suggested amount for anyone adding some)
  • Chicken stock powder (This is added to personal taste, 1 teaspoon is best)
  • Corn flour (4 tablespoons’ worth and it will diluted in 4 tablespoons of water)
  • 1 Egg (it will be beaten lightly)
  • Black vinegar (this is not a mandatory addition)

A 5-Step Recipe

Step 1:

When it is time to to prep, boil the chicken breast for at least five minutes. The glass noodles and shiitake mushrooms are going to be soaked next. From there, it is time to start shredding the crab sticks and your chicken into thin slices. The mushroom is also sliced thinly at this time. Use your aforementioned bowl to dilute the cornflour into the water.

Step 2:

The second step of this shark fin soup recipe is also very simple. This is when the soup will actually be boiled. Once you have taken a moment to bring the water to a boil, it is time to add your shredded chicken and your mushrooms. In order for the flavor of the mushrooms and chicken to be properly extracted, be sure to let the water boil for at least 10 minutes. After these parts of the process have taken place, lower the heat of the water to medium. The crab sticks and glass noodles are added next.

Step 3:

This is where the at-home chef gets to put their own unique spin on the dish. The dark soy sauce, chicken stock and salt are added at your discretion. Choose which of these seasonings you would like to add and season the shark fin soup to your personal taste.

Step 4:

Step four is when the soup becomes thicker. It starts by pouring the cornflour mixture into your boiling pot of shark fin soup. Do not waste any time whatsoever. Begin to stir the mix immediately. In order to achieve your desired consistency, you can add more or less of the cornflour mixture. This is not a one size fits all step of the process, be sure to consider your personal taste before proceeding. Before proceeding to the final step, swirl your egg into the pot and start to stir immediately. You will want to be sure to stir quickly in one direction. This ensures that long, thin layers are formed by the egg.

Step 5:

Now, we have arrived at the fun part. It is time to serve your finished product. Divvy up your shark fin soup recipe into individual bowls and the dish is meant to be served hot. Black vinegar is added as well but don’t go overboard. A dash is all that you need.

Additional Tips and Pointers:

How To Reduce Cooking Time

Some may need to reduce the amount of cooking time necessary and that is highly understandable. Fortunately, all you need to do is use some chicken stock and this relatively minor issue takes care of itself. There are some at-home chefs who do not like to use artificial flavoring, but it can work wonders if there is a time crunch. Chicken stone powder is the top choice in these instances. 1 teaspoon is the best choice, but some may use even less.

Making Your Own Chicken Stock

Rinse the bones, feet and chicken carcasses thoroughly. Grab a wok to boil the water in a wok, throw the chicken parts inside and let it simmer for 5 to 10 minutes so the gunk is removed. Use a large bowl to remove chicken parts and use cold water to rinse your chicken. Carrots and onions are then peeled and roughly chopped. Soak the veggies in a homemade wash after cleaning them. Put the chicken parts in a slow cooker separately, add some vinegar and let it stand for 30 to 60 minutes.

Cold, filtered water is then added into the slow cooker, brought to a simmer and the gunk that rises up is spooned off. Garlic, onion, carrots and celery are added before a 12-hour slow boil. Feet and bones are removed with tongs or a strainer. After this step, the broth is strained with the use of a fine mesh strainer. You will need to have a large bowl, pot or pitcher. Use freezer-friendly containers to transfer the finished broth. The chicken stock can be stored over the course of months in the freezer or remain covered in the fridge for a period of up to 5 days.

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