Ingredients with Measurements:
- 1 pound shark fin
- 1 pound sea cucumber
- 8 cups chicken broth
- 1 tablespoon vegetable oil
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Cutting board
- Knife
- Strainer
- Bowl
Step-by-step instructions:
1. Soak the shark fin and sea cucumber in cold water for at least 2 hours.
2. Rinse the shark fin and sea cucumber thoroughly and drain.
3. In a large pot, heat the vegetable oil over medium-high heat.
4. Add the ginger and garlic and sauté for 1 minute.
5. Add the chicken broth, soy sauce, and oyster sauce and bring to a boil.
6. Add the shark fin and sea cucumber and reduce the heat to low.
7. Simmer for 2 hours or until the shark fin and sea cucumber are tender.
8. In a small bowl, mix the cornstarch and water until smooth.
9. Add the cornstarch mixture to the soup and stir until thickened.
10. Season with salt and pepper to taste.
Time:
Preparation time: 2 hours and 10 minutes
Cooking time: 2 hours
5. Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 300
Fat: 5g
Carbohydrates: 20g
Protein: 45g
Sodium: 2000mg
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
Variations:
- Add sliced mushrooms or bamboo shoots for extra flavor and texture.
- Use shrimp or crab meat instead of shark fin.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Soak the shark fin and sea cucumber in cold water for at least 2 hours to soften them.
- Rinse the shark fin and sea cucumber thoroughly to remove any impurities.
- Simmer the soup on low heat to prevent the shark fin and sea cucumber from becoming tough.
- Adjust the seasoning to your taste.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro.
Pairings:
Serve the soup with steamed rice or noodles.
Suggested side dishes:
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 shark fin and sea cucumber are tough, simmer the soup for a longer time until they are tender.
Food safety advice:
- Make sure to soak and rinse the shark fin and sea cucumber thoroughly to remove any impurities.
- Store the leftover soup in the refrigerator and consume within 3 days.
Food history:
Shark fin soup is a traditional Chinese dish that is considered a delicacy. It is often served at banquets and special occasions.
Flavor profiles:
The soup has a rich and savory flavor with a slightly chewy texture from the shark fin and sea cucumber.
Serving suggestions:
Serve the soup as a main dish for a special occasion or as a starter for a Chinese-themed dinner party.
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Region: Chinese