Mushrooms Shark'S Fin Soup Recipe
An introduction to this Shark S Fin Soup to your longing taste buds is going to keep them from asking for anything else for a long time to come. An assortment of fabulous flavors, the Shark S Fin Soup recipe is one of those Chinese dishes you simply shouldn't miss. Was it you or the fragrance of Shark S Fin Soup that you are cooking that has dragged me to the kitchen?, were my husband's words.
Summary
CuisineChinese
Ingredients
4 dried black mushrooms
2 scallion stalks
3 slices fresh ginger root
1 16 ounce can shark's fin
2 tablespoons sherry
4 cups water
1 chicken breast
2 scallion stalks
3 tablespoons oil
5 cups stock
1 teaspoon salt
2 tablespoons sherry
2 tablespoons cornstarch
1 cup stock
Directions
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 .
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.
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 .
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.
Comments
Comments: 1 |
Add a Comment
