Yellow Braised Shark Fin
A classic Cantonese delicacy, the shark fin is soft and glutinous, bathed in a rich golden broth that is savory and refined—perfect for grand banquets.
Ingredients
12 items- Water-soaked shark fin 500g
- Old hen chicken half (about 500g)
- Jinhua ham 50g
- Dried scallops 30g
- Ginger slices 20g
- Scallion segments 30g
- Cooking wine 30ml
- Rock sugar 15g
- Salt to taste
- White pepper pinch
- Chicken fat or lard 50g
- Broth 1500ml
Nutrition
Steps （9 steps）
Soak shark fin in cold water 24h, change water twice. Trim hard root, boil with ginger and scallion, then simmer 1 hour. Cool, wash, drain.
Cut hen into chunks. Place in cold water with ginger, scallion, wine. Bring to boil, boil 3 min, skim foam. Rinse with warm water.
Soak dried scallops with wine and warm water, steam 15 min until tender. Shred fine, reserve liquid.
Heat chicken fat in wok, fry ginger and scallion over medium. Add chicken, ham, scallop shreds; stir-fry over high until chicken lightly golden, about 3 min.
Splash wine around edges, add broth and scallop liquid. Bring to boil, then simmer on low 1.5h until broth turns milky and aromatic.
Strain broth through fine sieve; you'll have about 1000ml. Stir in rock sugar, salt, white pepper. Adjust seasoning.
Place fin in pot, pour strained broth over to submerge. Bring to boil, then reduce to lowest heat, cover, braise 1.5h until fin soft and sauce thick.
Uncover, increase heat to reduce sauce 2-3 min until it coats spoon. Drizzle chicken fat for gloss, gently stir to prevent sticking.
Carefully transfer fin to deep plate, pour sauce over. Garnish with softened goji berries or cilantro. Serve hot.
Tips
Ensure shark fin is fully rehydrated; use lowest heat for braising to keep broth clear and taste pure. For deeper color, a touch of dark soy is acceptable but authentic version avoids soy.
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