International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Kahlúa






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > soups > shark's fin soup
from Yardley, PA, US Recipe courtesy www.chinesefood-recipes.com. Serves 6 - 8. 2 tbsps sesame oil 1 spring onion/scallion finely chopped 1 inch fresh root ginger, peeled and finely chopped 4 Chinese dried mushrooms, soaked in cold water for 30 minutes, drained and sliced 2 tbsp Rice wine 2 1/4 quarts or 9 cups chicken stock 4 oz ready prepared shark’s fin, soaked for 1 hour in cold water and drained 8 oz. boned chicken breast, shredded 8 oz small shrimps, peeled 1 1/2 tbsp. soy sauce 1 1/2 cornstarch, blended with 1 tbsp chicken stock A dash of black vinegar or brandy (optional) 1. Heat the oil in a pot. Add the spring onion, ginger, mushroom and rice wine and fry for 5 minutes, stirring occasionally. 2. Pour over half the chicken stock, add the shark’s fin and bring to boil. 3. Reduce the heat to low and simmer for 10 minutes. 4. Add the chicken, shrimps and soy sauce. Pour the remaining chicken stock and the cornstarch mixture, and bring to the boil, stirring occasionally. 5. Reduce the heat to low again and simmer for another 10 minutes, stirring occasionally. Serve at once with black vinegar or brandy.

Shark's Fin Soup


average rating = 5 stars(5.00001 comment available)
SUBMITTED BY
list all recipes for SOUPS (322)
list all Chinese recipes (124)
list all recipes by DAVE (405)


conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: shark's
ethnicity: chinese
recipes for soups
recipes by dave
Email Address:
(posted December 19, 2009)

from Yardley, PA, US

Recipe courtesy www.chinesefood-recipes.com.

Serves 6 - 8.

2 tbsps
sesame oil
1 spring
onion/scallion finely chopped
1 inch fresh root ginger, peeled and finely chopped
4 Chinese dried mushrooms, soaked in cold water for 30 minutes, drained and sliced
2 tbsp
Rice wine
2 1/4 quarts or 9 cups
chicken stock
4 oz ready prepared
shark’s fin, soaked for 1 hour in cold water and drained
8 oz. boned
chicken breast, shredded
8 oz small shrimps, peeled
1 1/2 tbsp.
soy
sauce
1 1/2
cornstarch, blended with 1 tbsp chicken stock
A
dash of black vinegar or
brandy (optional)

1. Heat the oil in a
pot. Add the spring onion, ginger, mushroom and
rice
wine and fry for 5 minutes, stirring occasionally.

2. Pour over half the
chicken stock, add the shark’s fin and bring to boil.

3.
Reduce the heat to low and simmer for 10 minutes.

4. Add the
chicken, shrimps and soy
sauce. Pour the remaining chicken stock and the cornstarch mixture, and bring to the boil, stirring occasionally.

5.
Reduce the heat to low again and simmer for another 10 minutes, stirring occasionally. Serve at once with black vinegar or
brandy.



Please click here to read our policy on submitted comments
+1 comment
click to view


from London, Ontario, Canada wrote:0  0

Delicious, I like a great big pot of it.
5 starsJanuary 27, 2010


 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2020 SimpleSolutions Corporation. All Rights Reserved.