Imitation Shark Fin Soup

 

Imitation Shark Fin Soup

Chicken Broth 
Ingredient A

• 1 whole chicken carcass. 
• 150 gram chicken breast meat
• 2 liter of water 
• 3 pieces soak Dry Shitake Mushroom (Soak over night)

Direction 

• Wash and clean cut chicken carcass into a few pieces. 
• Bring a saucepan of water to a boil.
• Add in chicken carcass to a boil and skim away chicken impurities ( scum.)
• Add in mushroom,  let it simmer for a 1 hour and switch off the heat. 
• Our soup broth is ready. 

Note: 

• remove mushroom and shred into slices to add on in shark fins soup
• remove chicken breast meat and shred into pieces to add on in shark fins soup

Ingredient B:

• 150 g shred chicken breast meat 
• 6 shredded artificial Crab filament stick 
• 3 shredded shitake mushroom 
• 300 g  imitation Veg shark fins
• a few pieces sengkuan (optional)
• 3 slices ginger 
• 5 pcs small rock sugar 

Seasoning 

• 2 teaspoon Oyster sauce
• 3/4 teaspoon Chicken granules
• 1/4 teaspoon of salt
• 2 teaspoon Dark soya sauce
• 2 teaspoon abalone sauce 
• 1 teaspoon sesame oil 
• 2 teaspoon of Chinese Shao Xin Wine. 

Others 
Potato starch solution (4 tablespoon of potato starch + 5 tablespoon of water)  
2 lightly beaten egg
Coriander leaves for garnishing and aroma.
Black vinegar ( To be serve separately or Optional to or not do with own preference)

Direction

• Bring chicken broth to a boil. 
• Add in shredded mushroom, sengkuan to simmer. 
• Add in ginger, rock sugar  and seasoning, mixed until well combine. 
• Add chicken fillet, crab filament stick. simmer for another 5 minutes.
• Taste salty and sweetness as per own preference. 
• Add in beaten eggs and finally potato starch solution for thickening give it a stir and 
• switch off the heat immediately. (add as per preference thicken consistency)
• Dish to served and add on black vinegar and coriander leaves. 

Notes:

• Chicken broth bring out the best broth flavours.
• You may substitute abalone sauce with scallop.
• Dark soy sauce is to bring out the soup colour.
• Potato starch makes the soup more shinny instead of dull. 
• Korean glass noodles is more chewy and thicker vs normal glass noodle.
• Do no add imitation sharkfins glass noodles too early otherwise the will break and melt away.

Note: How to soak and prepare Korean glass noodles. 

• Boil a pot of hot water and add in korean glass noodles to boil for 7-8  minutes.
• (Until soft and pliable)
• Remove and drain under running water until it is cold, drain and set aside. 
• if your using normal glass noodles do not boil it but just to soak it until soft and pliable.