Braised Shark Fin with Ham and Chicken

Name: Braised Shark Fin with Ham and Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 1000 g soaked shark fin; 100 g bok choy; 50 g soaked shiitake mushrooms; 50 g ham (cut into 2cm thick slices); 50 g winter bamboo shoots; 2 cooked chicken legs; 500 g cooked pork knuckle meat; 2 g Shaoxing wine; 1 g MSG; 5 g ginger juice; 3 g salt; 500 g milk broth; 200 g lard

Traditional Henan-style shark fin dish prepared using the white-blanching technique, featuring a thick, creamy-white broth with a rich, mellow flavor.

50 min

Easy

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Ingredients

soaked shark fin 1000 g

bok choy 100 g

soaked shiitake mushrooms 50 g

ham (cut into 2cm thick slices) 50 g

winter bamboo shoots 50 g

cooked chicken legs 2

cooked pork knuckle meat 500 g

Shaoxing wine 2 g

MSG 1 g

ginger juice 5 g

salt 3 g

milk broth 500 g

lard 200 g

Instructions

Prepare Shark Fin

Tear the soaked shark fin into large clusters of about a dozen needle‑like strands. Use the first soup to remove any fishy odor. Place a pot mat on a plate. Cut the shiitake mushrooms, winter bamboo shoots, and ham into 2cm thick slices and arrange them symmetrically and evenly on the pot mat. Then spread the shark fin strands evenly on top, and finally place the blanched chicken legs and pork knuckle meat on the shark fin.

Braising

Place a wok over heat. Add 200g lard, 500g milk broth, 1g salt, 1g Shaoxing wine, and 2g ginger juice. Put the prepared shark fin into the wok, cover with a plate. Braise over high heat for 10 minutes, then reduce to low heat and continue braising until flavorful. Remove the chicken legs and pork knuckle meat. Use a slotted spoon to support the pot mat, then invert it into a serving dish.

Reduce Sauce

Add 2g salt, 1g Shaoxing wine, 3g ginger juice, and 1g MSG to the wok. Reduce the sauce over high heat. Arrange bok choy around the serving dish. Pour the reduced sauce over the shark fin to complete.