• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Shark's Fin Soup #1

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 1/2 lb Dried shark's fin
  • 1 c White meat chicken
  • Cornstarch
  • 1/4 c Smoked ham
  • 1 -(up to)
  • 2 Scallion stalks
  • 6 c Stock
  • 1/2 ts Salt


1. Soak and process shark's fin.

2. Shred chicken; then dredge lightly in cornstarch. Mince smoked ham and
scallion stalks.

3. Bring stock to a boil. Add shark's 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

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 shark's 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 shark's 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.

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