Ingredients with Measurements:
- 1 lb shark fins
- 8 cups chicken broth
- 1 cup cooked chicken breast, shredded
- 1 cup bamboo shoots, sliced
- 1 cup shiitake mushrooms, sliced
- 1 cup water chestnuts, sliced
- 1 cup snow peas
- 1 tbsp cornstarch
- 2 tbsp water
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Ladle
- Soup bowls
Step-by-step instructions:
1. Soak the shark fins in cold water for at least 2 hours to soften them.
2. In a large pot, bring the chicken broth to a boil.
3. Add the shark fins and simmer for 30 minutes.
4. Add the shredded chicken, bamboo shoots, shiitake mushrooms, and water chestnuts to the pot and simmer for another 10 minutes.
5. Add the snow peas to the pot and simmer for 2 minutes.
6. In a small bowl, mix the cornstarch and water to make a slurry.
7. Add the slurry to the pot and stir until the soup thickens.
8. Season with salt and pepper to taste.
9. Ladle the soup into bowls and serve hot.
Time:
Preparation time: 2 hours (for soaking the shark fins)
Cooking time: 45 minutes
5. Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 180
Fat: 3g
Carbohydrates: 18g
Protein: 20g
Substitutions for ingredients:
- Shark fins can be substituted with crab meat or tofu.
- Chicken broth can be substituted with vegetable broth.
- Chicken breast can be substituted with pork or beef.
- Bamboo shoots, shiitake mushrooms, and water chestnuts can be substituted with any vegetables of your choice.
Variations:
- Add a beaten egg to the soup for a richer texture.
- Add a dash of sesame oil for extra flavor.
- Garnish with chopped scallions or cilantro.
Tips and tricks:
- Soak the shark fins in cold water for at least 2 hours to soften them before cooking.
- Use a slotted spoon to remove any impurities that rise to the surface of the soup while cooking.
- Adjust the seasoning to your taste.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a ladle.
Garnishes:
Garnish with chopped scallions or cilantro.
Pairings:
Pair with steamed rice or noodles.
Suggested side dishes:
Serve with steamed vegetables or a side salad.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, add more cornstarch slurry to thicken it.
Food safety advice:
- Make sure to soak the shark fins in cold water for at least 2 hours to soften them before cooking.
- Always cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Shark fin soup is a traditional Chinese dish that has been consumed for centuries. It is considered a delicacy and is often served at special occasions such as weddings and banquets.
Flavor profiles:
The soup has a rich and savory flavor with a slightly gelatinous texture from the shark fins.
Serving suggestions:
Serve the soup as a starter or as a main course.
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Region: Chinese