Three-Shredded Shark Fin
A classic Chinese banquet delicacy featuring soft shark fin with shredded chicken, ham, and bamboo shoots in a savory broth. Rich, elegant, and satisfying.
Ingredients
14 items- Prepared shark fin 200 g (7 oz)
- Chicken breast 100 g (3.5 oz)
- Cooked ham 50 g (1.8 oz)
- Dried shiitake mushrooms 3
- Bamboo shoot 50 g (1.8 oz)
- Ginger 10 g
- Spring onions 2
- Chicken stock 500 ml (2 cups)
- Shaoxing wine 1 tbsp
- Salt 1 tsp
- Sugar 1/2 tsp
- White pepper a pinch
- Cornstarch slurry 2 tbsp
- Chicken fat (or sesame oil) 1 tbsp
Nutrition
Steps （8 steps）
Blanch the prepared shark fin in boiling water with ginger and spring onion for 2 minutes over medium heat to remove any odor. Drain well.
Place chicken breast in cold water with ginger and wine; bring to a boil then simmer for 10 minutes until cooked. Let cool and shred finely.
Julienne the ham, soaked shiitake, and bamboo shoot into thin strips (about 4 cm). Blanch bamboo shoot strips in boiling water for 1 minute.
In a pan, heat chicken fat over medium heat, sauté ginger strips. Add chicken stock, wine, salt, sugar, and white pepper. Bring to a boil over high heat.
Add the shark fin and all the shreds. Reduce to medium-low heat and simmer for 5 minutes, stirring occasionally to blend flavors.
Slowly pour in the cornstarch slurry while stirring, until the sauce thickens enough to coat the ingredients, about 30 seconds.
Drizzle a little chicken fat, scatter some spring onion shreds on top. Transfer to a serving plate.
(Optional) Garnish with a little minced ham or cilantro before serving.
Tips
Choose thick, high-quality shark fin for best texture. Use a flavorful stock. The final sauce should be just thick enough to cling to the ingredients.
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