Try this Sharks Fin Soup #2 recipe, or contribute your own.
Suggest a better description1. Soak dried mushrooms. 2. Trim scallion stalks; slice ginger root and combine in a pan with canned sharks fin, sherry and water. 3. Bring to a boil, then simmer, covered, 15 minutes. Drain sharks fin, discarding liquid, scallions and ginger root. 4. Meanwhile skin, bone and shred chicken breast. Shred soaked mushrooms; cut remaining scallions in 2-inch sections. 5. Heat oil. Brown scallion sections lightly and discard. Add chicken shreds and stir-fry until they lose their pinkness (about 1 minute). 6. Add stock, salt, sharks fin, mushrooms, and remaining sherry. Bring to a boil; then simmer, covered, 30 minutes. 7. Blend cornstarch and remaining cold stock; then stir in to thicken soup, and serve. From
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (427g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 109 | ||
Calories from Fat: 49 (45%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 5.5g | 7 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 13.9mg | 4 % | |
Sodium 1310.6mg | 45 % | |
Potassium 117.6mg | 3 % | |
Total Carbohydrate 8.5g | 3 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 7.9g | ||
Protein 5g | 7 % | |
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: 109
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.