Monday 13 February 2017

Braised Shark Fin Soup with Crab Meat, Shredded Chicken and Egg Whites

**This soup has to be prepared 2 days in advanced**


A handfull of sharkfin
Fresh or frozen crabmeat
Shredded chicken from 1 chicken breast
2 egg whites (beaten)
Pork and chicken broth

Some salt to taste
Some pepper to taste
2 tbsp Hua tiao wine
2 tbsp oyster sauce (Lee Kum Kee)

Thickening mixture

1/3 cup of potato starch mix with 1/2 of water.
(thickening is depends on your preferences, if you would like to have it more watery, don't put too much of the thickening mixture, vice versa)

🌟Most important🌟
Pork with chicken broth
3 packets pork big bones
2 packets chicken feet
2 packets chicken bones
30g Chinese Ham
1 yellow onion (cut half)
Water (water level should cover all the ingredients)
1 tbsp rice vinegar
Salt and pepper to taste

1. Blanch all the pork and chicken broth ingredients.
2. In a huge pot, fill the water until half to 3/4 full and add in all the broth ingredients except the seasonings.
3. Bring it to boil and simmer for 2 days (I cooked it for 22 hours in 2 days).
4. Add vinegar, salt and pepper to taste. The soup should be turned out creamy.
5. Transfer the broth into another big pot, remove the bones and scums.
6. Bring the broth to boil again, add in shredded chicken follow by the shark fins and crab meat. Slowly pour the egg whites and stir it quickly while pouring it.
7. Add the seasonings to taste.
8. Lastly, add in the thickening mixture gradually and stir it at the same time.
9. Garnish with some coriander, serve with white pepper and red/black vinegar.

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