SHARK’S FIN SOUP (
Yu-Chi-Tang (you-shee-tang) is one of the great delicacies of China. Even in the Orient, it is a very expensive dish to prepare, but no important dinner may pass in China without this soup being included. It should be served with a bowl of cooked bamboo shoots. Shark”s fins may be obtained from oriental delicatessens.
2 tablespoons sesame or vegetable oil
1 spring onion , trimmed and finely chopped
1-inch piece fresh root ginger, peeled and finely chopped
4 dried Chinese mushrooms, soaked in cold water for
20 minutes, drained and thinly sliced
2 tablespoons rice wine or dry sherry
½ pints cups chicken stock y&
4 oz. ready-prepared shark’s fin, soaked for
1 hour in cold water and drained
8 oz. boned chicken breast, shredded
8 oz. small shrimps, peeled H tablespoons soy sauce l| tablespoons cornflour , mixed to a paste with 1 tablespoon chicken stock
In a large saucepan, heat the oil over moderate heat. When the oil is hot, add the spring onion , ginger, mushrooms and rice wine or sherry. Fry, stirring occasionally, for 5 minutes. Add half the stock and the shark’s fin and bring the liquid to the boil. Reduce the heat to low and simmer for 10 minutes. Add the chicken, shrimps and soy sauce. Pour in the remaining stock and the cornflour mixture and bring the liquid to the boil. Reduce the heat to low and simmer, stirring occasionally, for 10 minutes.
Remove the pan from the heat, pour the soup into a warmed tureen and serve immediately.