Serves 6 to 8
2 tbsps sesame oil
1 spring onion/scallion finely chopped
1 inch fresh root ginger, peeled and finely chopped
4 Chinese dried mushrooms, soaked in cold water for 30 minutes, drained and sliced
2 tbsp Rice wine
2 1/4 quarts or 9 cups chicken stock
4 oz ready prepared shark’s fin, soaked for 1 hour in cold water and drained
8 oz. boned chicken breast, shredded
8 oz small shrimps, peeled
1 1/2 tbsp. soy sauce
1 1/2 cornstarch, blended with 1 tbsp chicken stock
A dash of black vinegar or brandy (optional)
Heat the oil in a pot. Add the spring onion, ginger, mushroom and rice wine and fry for 5 minutes, stirring occasionally.
Pour over half the chicken stock, add the shark’s fin and bring to boil.
Reduce the heat to low and simmer for 10 minutes.
Add the chicken, shrimps and soy sauce. Pour the remaining chicken stock and the cornstarch mixture, and bring to the boil, stirring occasionally.
Reduce the heat to low again and simmer for another 10 minutes, stirring occasionally. Serve at once with black vinegar or brandy.