Yippee! Tried out this dish and yes, hb passed it and said it is good. He and 2 kids both had 2 servings. What a great encouragement!
Thanks to Y3K free recipes.
Ingredients:
150g processed sharksfins or artificial sharksfins
150g processed sharksfins or artificial sharksfins
150g cooked chicken shreds
200g crab meat
2 litres superior stock
2 litres superior stock
2 stalks spring onion (cut into sections)
4 slices old ginger4 pips garlic (smashed)
1 egg (lightly beaten)
Seasoning:
1 tsp salt
1 tsp sugar
1 chicken stock cube
1 tbsp soy sauce
1 tsp sesame oil
1/2 tsp pepper
1 tbsp Chinese cooking wine
For thickening: (mixed together)
100g potato starch or corn flour
100ml water
Method:
1.Place sharksfins in a colander and wash it clean under running water. Pour boiling water over, remove and keep aside.
2. Place crab meat in a colander, wash and let it drain well. Remove crabs to a bowl, steam it for five minutes. Remove and set aside.
3. Heat up a little oil in a pot. Saute ginger, garlic, spring onions, superior stock and seasonings. Bring it to a boil, discard ginger, garlic and spring onions with the aid of a sieve.
4. Place in chicken shreds and flaked crab meat. Bring it to another quick boil.
5. Taste and adjust according to your own preference. Thicken the soup.
6. Turn off heat, beat in the egg, add in no.(1) the fins. Serve hot in small bowls with condiments of black vinegar and brandy.
These are optional items.
Tips:1. Cooking Superior Stock: Chop a chicken into pieces. Remove skin and fats, parboil in boiling water for 10 minutes to remove scums. Remove and wash meat clean. Place meat into a pot filled with 2 1/2litres of water. Add in 5 dried scallops and boil it on high heat till it comes to a rapid boil. Turn heat to medium and boil stock till flavours are released. Cool stock before freezing it. Thaw stock before usage.
2. Potato starch gives a nicer consistency as a thickener even when the soup has been kept standing for a long time. Both cornflour and tapioca flour loosen up the glueing effect when the soup turns cold.