Ingredients (nutrition)
- 3 tsp sesame oil
- 1 peeled and finely chopped root ginger
- 1 finely chopped spring onion
- 6 soaked and sliced Chinese mushrooms
- 2 tbsp rice wine
- 2 l chicken stock
- 130 g readily prepared shark's fin
- 220 g shredded chicken meat
- 220 g deveined prawns
- 1 tbsp soy sauce
- 1 1/2 tbsp cornflour
Preparation (instructions)
- Heat sesame oil in a heavy saucepan.
- Add ginger, spring onion, mushrooms and rice wine.
- Cook for 4 1/2 minutes and pour in half the chicken stock.
- Stir in shark's fin, reduce heat and simmer gently for 8 minutes.
- Add in remaining chicken stock, chicken, prawns, soy sauce and cornflour.
- Bring to boil, reduce heat and simmer for a further 12 minutes.
- Ladle into serving bowls and serve hot.
Servings: 9
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