Shark’s fin soup

The Chinese are unanimous in their appreciation of shark’s fin soup, and this very nutritious soup is rightly considered to be one of the most exotic examples of Chinese cuisine. A fin of the best quality is, however, extremely expensive amd takes four days to prepare. The fin used in this recipe is sold in packages consisting of the cartilage with some fin needles and is already processed and then dried again. On its own, shark’s fin has little taste but when combined with other ingredients in a prime stock, makes the perfect soup.

[Editor’s note: This recipe predates recent concern over the production of shark’s fin. Good imitation shark’s fin is now available which can be used as a fine substitute.]

300-350g (11-12 oz) loose shark’s fin
150g (5 oz) chicken breast meat
4 slices fresh ginger root, each about 6mm (¼ inch) thick
3 large spring onions, halved crosswise
25g (1 oz) lard
45ml (3 tbsp) Shaohsing wine or medium dry sherry
15ml (1 tbsp) groundnut or corn oil
1. 2-1.4 litres (2 1/4-2 1/2 pints) prime stock
salt to taste
thin soy sauce to taste

For the marinade

2.5ml (1/2 tsp) salt
1.25ml (1/4 tsp) sugar
3-4 turns white pepper mill
5ml (1 tsp) Shaohsing wine or medium dry sherry
5ml (1 tsp) cornflour
22. 5ml (1 1/2 tsp) egg white, lightly beaten
15ml (1 tbsp) groundnut or corn oil

For the sauce

45-60ml (3-4 tbsp) water chestnut flour or potato flour
75ml (5 tbsp) water
10ml (2 tsp) thick soy sauce

To serve

50g (2 oz) lean ham, York, Virginia or Chinhua
225g (8 oz) bean sprouts
Chinese red vinegar
hot made-up mustard

Method

1. Put the shark’s fin in a large container and pour over about 1.4 litres (2 1/2 pints) hot water. Soak overnight or for a minimum of 6 hours.

2. Rub with fingers. Drain through a fine sieve so as not to lose any of the precious shark’s fin needles while getting rid of fine sand. Repeat as many times as necessary. Put into a large saucepan.

3. Add about 1.7 litres (3 pints) water. Bring to the boil and simmer gently for about 2 hours, replenishing the water if it evaporates too quickly.

4. Test if the fin needles are ready: they should be tender yet still firm. Another way of testing is to press one between the thumb and index finger: if it breaks easily, it is ready. Drain. If the fin is still hard, let the water cool, then drain. Return to the saucepan, add the same amount of water and boil gently for another hour or longer. Drain, taking care not to lose the needles.

5. Meanwhile, cut the chicken flesh into matchstick-sized pieces. Put into a small bowl.

6. Prepare the marinade: add the salt, sugar, pepper, wine or sherry and cornflour to the chicken. Stir the egg white in the same direction and leave to marinate for 20-30 minutes. Blend in the oil.

7. Place about 1 litre (1 3/4 pints) water in a saucepan with the ginger, spring onions, half the lard and 30ml (2 tbsp) of the wine or sherry. Bring to the boil. Add the shark’s fin and boil gently for about 15 minutes. This curing process rids the fin of any remaining rank odour. Drain, discarding the ginger and spring onion.

8. Cut the ham into matchstick-sized pieces.

9. Pluck and discard the beanheads off the bean sprouts. Blanch in boiling water until the water returns to the boil. Drain, then refresh under cold running water. Drain thoroughly.

10. Arrange the ham and beansprouts in bunches on 1or 2 small serving dishes. Put the vinegar and mustard into separate saucers on the dining table.

11. Prepare the sauce: mix the flour, water and soy sauce thoroughly.

12. Heat a wok or saucepan over a high heat until hot. Splash in the remaining wine or sherry. As it sizzles, add the remaining lard and the oil. Pour in the prime stick, add the shark’s fin and stir to mix. Slowly bring to the boil, then add the chicken, stirring to separate the pieces. Reduce the heat. Gradually add the well-stirred sauce to the soup, stirring as the soup thickens. Remove from the heat. Taste for seasoning, add salt and thin soy sauce, if necessary.

13. Transfer to a warm soup tureen and serve. To eat, each person puts some bean sprouts and ham into the bowl before adding the shark’s fin soup. Some may like to add a little vinegar or mustard to the soup.

Taken from Yan-kit So’s book “Yan-Kit’s Classic Chinese Cookbook” with permission. © Yan-kit So. Published by Dorling Kindersley. ISBN 0-7513-0563-4.