Braised Chicken and Shark Fin

Name: Braised Chicken and Shark Fin
Prep time: 1 h 30 min
Cook time: 20 h
Total time: 21 h 30 min
Ingredients: 500 g shark fin (requires long boiling in rolling water, soaking and stewing to remove fishy odor and bones); 1 whole chicken (about 1000g, boned, meat used as base); 325 g lean pork; 1400 g chicken stock; 17.5 g ham; 75 g MSG; a pinch soy sauce; 13 g Shaoxing wine (originally mislabeled as butter, corrected based on context); a pinch water chestnut starch; a pinch scallion and ginger

Simmer shark fins for an extended period to remove any fishy odor, then steam them together with dressed chicken and lean pork. After deboning, thicken the cooking liquid with a starch slurry to create a rich, fragrant, and silky smooth dish.

21h 30m

Easy

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Ingredients

shark fin (requires long boiling in rolling water, soaking and stewing to remove fishy odor and bones) 500 g

whole chicken (about 1000g, boned, meat used as base) 1

lean pork 325 g

chicken stock 1400 g

ham 17.5 g

MSG 75 g

soy sauce a pinch

Shaoxing wine (originally mislabeled as butter, corrected based on context) 13 g

water chestnut starch a pinch

scallion and ginger a pinch

Instructions

Preparing shark fin

First blanch the shark fin in boiling water for about 30 minutes, then soak in cold water. Wash off any sand on the surface, arrange the shark fin on a bamboo tray, place it in the center of the pot and stew for 3 hours. Take out the shark fin, stew in clear water for another 3 hours, then take it out, soak in clear water for about 10 minutes, then boil for 6 hours to remove bones. Soak for another 10 hours, stew in clear water for 3 hours, then change to fresh clear water and soak for 2 hours to completely eliminate any fishy odor.

Secondary processing

Then simmer with scallion, ginger, Shaoxing wine and chicken stock for 30 minutes. After that, transfer the shark fin to a ceramic pot, discard all other ingredients.

Steaming and shaping

Add chicken stock, whole chicken, lean pork, ham, MSG, soy sauce and appropriate amount of water chestnut starch, then steam for 4 hours. Take it out (discard the lean pork, ham and shark fin stock). Remove the chicken bones, place the chicken meat under the shark fin. Bring chicken stock to a boil, add water chestnut starch and MSG to make a glassy thick sauce, pour it over the dish, then sprinkle with some ham to finish.