Three-Shred Shark Fin
A classic Chinese delicacy featuring shark fin with shreds of ham, chicken, and mushroom in a rich broth. Smooth texture, deep flavor, perfect for banquets.
Ingredients
13 items- Water-soaked shark fin 200 g
- Cooked ham 50 g
- Cooked chicken breast 50 g
- Dried shiitake mushrooms 3
- Broth 800 ml
- Ginger 1 piece
- Scallions 2 stalks
- Shaoxing wine 2 tbsp
- Salt 1 tsp
- White pepper a pinch
- Cornstarch 1 tbsp
- Sesame oil 1 tsp
- Vegetable oil as needed
Nutrition
Steps （7 steps）
Rinse the soaked shark fin under cold water and squeeze dry. Finely shred the ham, chicken, and mushrooms. Slice ginger and cut scallions into sections.
Pour 800 ml broth into a pot. Add ginger and scallions. Bring to a boil over high heat, then add shark fin. Reduce heat to low and simmer for 20 minutes until the shark fin is tender and has absorbed the broth.
Marinate the chicken shreds with 1 tsp Shaoxing wine, a pinch of salt, and 1/2 tsp cornstarch for 10 minutes.
Heat a wok over high heat, add 2 tbsp vegetable oil. When oil is about 50% hot, add the chicken shreds and stir-fry over medium heat until they just turn white. Remove and set aside.
Add a little more oil to the wok. Stir-fry the mushroom and ham shreds over medium heat for 1 minute until fragrant.
Pour the simmered shark fin and its broth into the wok. Add the chicken shreds, 1 tbsp Shaoxing wine, 1 tsp salt, and a pinch of white pepper. Bring to a boil, then simmer for 3 minutes. Thicken with the cornstarch slurry, stirring constantly, until the sauce coats the back of a spoon. Drizzle with sesame oil.
Transfer to a serving bowl. Garnish with extra scallion shreds or cilantro. Serve immediately.
Tips
Key tips: Ensure the shark fin is fully rehydrated before cooking. Simmer on low heat to allow it to absorb maximum flavor. Cut all shreds uniformly for even cooking and presentation. When thickening, add the slurry gradually while stirring to avoid lumps.
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