On Line Cookbook
Shark Fin Soup - Soup
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Recipe Information
Rebecca Studer


  • 1/2 to 1 tin (can) shark's fins.
  • 6 cups (1425 ml) chicken stock.
  • 1 cooked chicken breast, finely chopped.
  • 1 egg, lightly beaten.
  • 2 tsp (10 ml) light soy.
  • 2 tsp (10 ml) dry sherry.
  • 1/2 cup (125 ml) finely chopped ham.
  • 1/2 cup (125 ml) finely chopped shallots.
  • 2 tsp (10 ml) corn flour.
  • Bring stock to boil.
  • Cut shark's fins into shreds and add to stock.
  • Add liquid from tin to stock and bring to boil.
  • Add chicken, soy, sherry, salt to taste and mix well.
  • Add blended cornflour (cornstarch) and bring to boil for 2 minutes.
  • Remove from heat and stir in egg to form egg flower.
  • Add ham, shallots and serve immediately.
Chinese style cooking.

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