[ Prep Time: 15 min | Cooking Time: 30 min | Serving: 4 ]
This is one of the most popular and famous street food in Hong Kong. It is very easy to make with readily available ingredients and fake shark fins made with gelatine. You can also enjoy this delicious street food at home!
Ingredients
110 g Imitation Shark Fins
220 g Chicken Breast Fillet
35 g White Back Black Fungus
40 g Dried Shiitake Mushrooms
2 Dried Scallops
1 L Chicken Broth
500 mL Water
Seasonings
1 Tsp Chicken Powder
1 Tsp Salt
½ Tsp White Sugar
1 Tsp Dark Soy Sauce
50 g Water Chestnut Flour
1 Egg
Method
1. Soak white back black fungus (35 g), dried shiitake mushrooms (40 g) and dried scallops (2 pcs) in water for at least 3 hours until softened. Cut into small strips and set aside. Keep the mushroom stock.
2. Blanch the chicken breast fillet (220 g) for 10 min and shred into thin strips. Drain and set aside.
3. Blanch the imitation shark fin (110 g) for 30 sec. Drain and set aside.
4. Blanch the white back black fungus for 3 min. Drain and set aside.
5. Mix water chestnut flour (50 g) with water (100 mL) and set aside.
6. Boil water (500 mL), add dried shiitake mushrooms and dried scallops. Cover and simmer over low heat for 15 min.
7. Add chicken broth (1 L), white back black fungus, and chicken fillet. Cover and simmer over medium heat for 5 min.
8. Add imitation shark fins. Cover and simmer over medium heat for 5 min.
9. Add dark soy sauce (1 tsp) and mix well.
10. Slowly pour in the water chestnut solution with stirring, and continue to cook until the broth thickens.
11. Add chicken powder (1 tsp), salt (1 tsp), and white sugar (½ tsp) and stir.
12. Add beaten egg (1 pc) to make the egg drop.
13. Season with additional pepper, red vinegar or sesame oil to taste.
Notes
Imitation shark fins are made with edible gelatinous products. It could be replaced by dried Chinese vermicelli.
Adding ginger (2 slices) and salt (1 tsp) while blanching chicken breast fillet could help to remove the gamey taste.
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