Braised Shark Fin in Broth
A classic Cantonese luxury dish, with tender shark fin in a rich, glossy red sauce, savory and aromatic.
Ingredients
15 items- Dried shark fin 200g
- Old hen half (about 500g)
- Pork bones 500g
- Dried scallops (compoy) 20g
- Jinhua ham 30g
- Stock (broth) 1500ml
- Oyster sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Rock sugar 10g
- White pepper 1/4 tsp
- Cornstarch 1 tbsp
- Chicken fat (or oil) 1 tbsp
- Green peas some
- Ginger slices to taste
- Spring onion sections to taste
Nutrition
Steps （8 steps）
Soak dried shark fin in cold water 12 hrs until soft. Steam with ginger 2 hrs until translucent. Scrape sand, remove bones, shred into strands.
Blanch hen and pork bones. Simmer with scallops, ham, ginger, spring onion, water 3 hrs for rich stock. Strain and reserve.
Bring stock, wine, ginger, spring onion to boil. Add shark fin, simmer 1 hr until tender. Drain.
In wok over medium heat, combine 200ml stock, oyster sauce, dark soy, rock sugar, white pepper. Stir to dissolve, bring to boil.
Add fin, reduce to medium-low, braise 10 min, shaking pan, until sauce reduces by half and glossy.
Pour cornstarch slurry slowly, stir quickly to coat each strand. Drizzle chicken fat for shine.
Transfer to warm plate, neaten with chopsticks, garnish with ham mince and green peas.
Serve immediately, top with coriander or spring onion shreds. Enjoy while hot.
Tips
Patience is needed for preparing shark fin. The rich stock from chicken, bones, and ham is the soul. The final slurry should be thin and translucent, not too thick.
You May Also Like
More recipes you might enjoy
Kung Pao Chicken
A classic Sichuan dish featuring chicken, peanuts, and dried chili peppers, balanced with spicy, sweet, and sour flavors. It is a beloved favorite.
Tangyuan (Glutinous Rice Balls)
Tangyuan is the iconic dessert of the Lantern Festival, symbolizing reunion and happiness. With a soft, chewy outer layer and sweet, flowing black sesame filling, each bite is pure comfort. Whether filled with black sesame, peanut, or red bean paste, it warms the heart.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
A fiery and aromatic masterpiece of Sichuan cuisine: tender beef slices in a robust broth, topped with sizzling chili oil. This classic dish delights with its numbing spiciness and rich layers of flavor.
Mooncake
Mooncakes are essential traditional pastries for the Mid-Autumn Festival, with a thin, tender crust and rich, smooth filling. Making them at home adds warmth to the celebration; the golden crust, dense lotus seed paste, and savory egg yolk create an unforgettable taste.