Source:

Rebecca Studer

Serves/Makes:4

Ingredients

• 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.

Preparation

• 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.

Comments

Chinese style cooking.