anyone has the receipe for a great bowl of shark fin soup?

Answer 1

Shark's Fin Soup - serves 6

4 dried black mushrooms
2 scallion stalks
Fresh ginger root
16-oz can shark's fin
2 tbsp sherry
4 cup water
1 chicken breast
2 scallion stalks
3 tbsp oil
5 cup stock
1 tsp salt
2 tbsp sherry
2 tbsp cornstarch
1 cup Stock

Soak dried mushrooms.
Trim scallion stalks; slice ginger root and combine in a pan with canned shark's fin, sherry and water.
Bring to a boil, then simmer, covered, 15 minutes. Drain shark's fin, discarding liquid, scallions and ginger root.
Meanwhile skin, bone and shred chicken breast. Shred soaked mushrooms; cut remaining scallions in 2-inch sections.
Heat oil. Brown scallion sections lightly and discard. Add chicken shreds and stir-fry until they lose their pinkness (about 1 minute).
Add stock, salt, shark's fin, mushrooms, and remaining sherry. Bring to a boil; then simmer, covered, 30 minutes.
Blend cornstarch and remaining cold stock; then stir in to thicken soup, and serve.

Answer 2

Hi June,
Try this one .......... 6 peeps
4 dried black mushrooms
2 scallion stalks
Fresh ginger root
16-oz shark's fin ( shinier the better)
2 tbsp sherry
4 cup water
1 chicken breast
2 scallion stalks
3 tbsp oil
5 cup stock
1 tsp salt
2 tbsp sherry
2 tbsp cornstarch
1 cup Stock

Soak dried mushrooms. Trim scallion stalks; slice ginger root and combine in a pan with canned shark's fin, sherry and water. Bring to a boil, then simmer, covered, 15 minutes. Drain shark's fin, discarding liquid, scallions and ginger root. Meanwhile skin, bone and shred chicken breast. Shred soaked mushrooms; cut remaining scallions in 2-inch sections. Heat oil. Brown scallion sections lightly and discard. Add chicken shreds and stir-fry until they lose their pinkness (about 1 minute). Add stock, salt, shark's fin, mushrooms, and remaining sherry. Bring to a boil; then simmer, covered, 30 minutes. Blend cornstarch and remaining cold stock; then stir in to thicken soup, and serve
Looks a bit daunting but read through a couple of times and then
it will look and seem easier, its a great recipe so a little time
and care will really impress you .... and your guests
bon appetite

Answer 3

Shark's Fin Soup

Ingredients:

* 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)

Directions:

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.

Answer 4

SHARK FIN SOUP

1 can shark fin
1 can drained bamboo shoots
Chopped scallions
Black Chinese mushrooms
1-2 c. soup broth per person
Pre-dissolved cornstarch
1 pkg. bean thread

1. Bait one boat anchor with a bull steer to catch "JAWS". Or add one can of shredded shark fin to broth.
2. Boil soup stock and prepare like egg drop soup.

3. Soak black Chinese mushrooms in warm water. Slice thinly when soft.

4. Add bamboo shoots.

4. Microwave bean threads in a cup container for 5 minutes. They are clear when done, and be "el dente". Add bean threads before serving and stir to evenly distribute the noodles.

6. Add pre-dissolved cornstarch until desired consistency. Remember you are NOT making gravy!

7. Dish out soup. Sprinkle the sliced mushrooms and scallions before serving.

Answer 5

4 dried black mushrooms
2 scallion stalks
Fresh ginger root
16-oz can shark's fin
2 tbsp sherry
4 cup water
1 chicken breast
2 scallion stalks
3 tbsp oil
5 cup stock
1 tsp salt
2 tbsp sherry
2 tbsp cornstarch
1 cup Stock

Soak dried mushrooms.
Trim scallion stalks; slice ginger root and combine in a pan with canned shark's fin, sherry and water.
Bring to a boil, then simmer, covered, 15 minutes. Drain shark's fin, discarding liquid, scallions and ginger root.
Meanwhile skin, bone and shred chicken breast. Shred soaked mushrooms; cut remaining scallions in 2-inch sections.
Heat oil. Brown scallion sections lightly and discard. Add chicken shreds and stir-fry until they lose their pinkness (about 1 minute).
Add stock, salt, shark's fin, mushrooms, and remaining sherry. Bring to a boil; then simmer, covered, 30 minutes.
Blend cornstarch and remaining cold stock; then stir in to thicken soup, and serve.


or try this one on this website!!!

http://www.chinesefood-recipes.com/food_articles/sharks_fin_chinese_cooking.php

good luck!!

Answer 6

You should be ashamed of yourself.

most sharks fins are taken illegally by unconscionable bastards who cut the fins off the sharks whilst they are still alive and throw them back

Answer 7

I never made it before, but the primary ingredient is probably, shark fin, cold chicken stock with corn starch+ red wine vinegar