Try this Sharks Fin Soup #1 recipe, or contribute your own.
Suggest a better description1. Soak and process sharks fin. 2. Shred chicken; then dredge lightly in cornstarch. Mince smoked ham and scallion stalks. 3. Bring stock to a boil. Add sharks fin and simmer, covered, 20 minutes. Add chicken; simmer, covered, 10 minutes more. 4. Season with salt. Garnish with ham and scallion and serve. NOTE: A rich clear stock should be used and the fins cooked until their gelatinous content dissolves partially, thickening the stock. The fins should be eaten when soft but still firm. VARIATIONS: 1. For the chicken, substitute any of the following: 1 cup crabmeat, picked over and flaked; or 1/2 cup chicken and 1/2 cup crabmeat; or 1 cup lobster meat. 2. In the variation above, also add 1/2 cup bamboo shoots, shredded; and 4 dried black mushrooms (soaked), shredded. 3. In step 3, before adding the sharks fin, add to the stock 1 tablespoon sherry, 1 teaspoon sugar and 1 slice fresh ginger root, minced. 4. In step 3, add with the sharks fin 1/2 cup bamboo shoots and 1/4 cup water chestnuts, both minced. 5. In step 4, after adding the salt, either stir in 1 to 2 egg whites, lightly beaten, until set; or thicken the soup with a cornstarch paste made of 2 teaspoons cornstarch, 2 teaspoons sherry, 1/2 teaspoon soy sauce and 2 tablespoons cold water. From
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Serving Size: 1 Serving (1425g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 160 | ||
Calories from Fat: 7 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 5.4mg | 2 % | |
Sodium 11371.5mg | 392 % | |
Potassium 56.1mg | 1 % | |
Total Carbohydrate 36.8g | 11 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 36.6g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 160
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