Ingredients:
- 4 oz. precooked and cleaned
shark’s fin
- 4 dried chinese mushrooms
- 1 whole chicken breast
- 4 cups chicken stock
- 1 tsp. soy sauce
- 1½ tsp. salt
- a pinch white pepper
- 2 Tbs. cornstarch, dissolved in 3
Tbs. cold water
- 1 slice ham, cut into fine shreds
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Instructions:
- Soak the fin in 4 cups of cold water
for at least 8 hours. Add 4 cups of cold water and bring to a boil over high heat. Reduce
the heat to low and cook, uncovered, for an hour. Rinse the fin and drain.
- Soak the mushrooms in ½ cup warm
water for 30 minutes, slice.
- Bone, skin and shred the chicken
breast.
- In a saucepan, bring the stock, fin,
soy sauce, salt and pepper to a boil over high heat, reduce the heat, and simmer,
uncovered, for 30 minutes. Add the chicken and mushrooms, and stir thoroughly.
- Add the cornstarch mixture to the
soup. Cook, stirrig constantly, until the soup thickens slightly.
- Ready to serve.
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