What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 7410939 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Sharks Fin with Fresh Sea Crab Meat in Thick Soup

Soups and Congees

Sharks Fin with Fresh Sea Crab Meat in Thick Soup
1 pound shark’s fin
1/2 teaspoon ginger juice, divided into two equal amounts
2 teaspoons chicken bouillon powder, divided into two equal batches
4 teaspoons Chinese rice wine
1/4 pound fresh crab meat, all cartilage removed
6 cups supreme chicken stock
1 teaspoon coarse salt
1/2 teaspoon Chinese rice wine
dash ground white pepper
3 Tablespoons cornstarch mixed with two tablespoons cold water
1. Bring half the ginger juice to a boil, stir in the shark's fins. Pour into heat proof bowl, add half the bouillon powder and all the wine and two Tablespoons water and steam for fifteen minutes. Using a fork, carefully separate the strands of shark’s fin, and pour into a wok.
2. Scald the crab meat with the other half of ginger juice and one cup of boiling water, then drain all liquid and put crab meat into a wok.
3. Add chicken stock, salt, the half teaspoon of rice wine, the other half of the chicken bouillon powder and ground white pepper. Bring to the boil, and immediately add the cornstarch water and stir for half minute; then serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720