Braised Shark's Fin in Clear Broth

Name: Braised Shark's Fin in Clear Broth
Prep time: 35 min
Cook time: 3 h
Total time: 3 h 35 min
Ingredients: 500 g Whole rehydrated shark's fin (Luzon yellow fin preferred); 1 Dressed chicken (split open, gutted, and washed); 9 g Chicken fat; 1 Pork shoulder hock (washed and trimmed); to taste Ginger slices; to taste Scallions; to taste Salt; to taste Shaoxing wine; to taste Arrowroot starch (for thickening); 1200 g Clear broth

A classic specialty of Fujian (Min) cuisine: shark fin braised with hen and pork knuckle until tender, yielding a rich, flavorful broth.

3h 35m

Easy

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Ingredients

Whole rehydrated shark's fin (Luzon yellow fin preferred) 500 g

Dressed chicken (split open, gutted, and washed) 1

Chicken fat 9 g

Pork shoulder hock (washed and trimmed) 1

Ginger slices to taste

Scallions to taste

Salt to taste

Shaoxing wine to taste

Arrowroot starch (for thickening) to taste

Clear broth 1200 g

Instructions

Removing the Fishy Smell

Place the whole shark's fin into a pot of clear broth, add scallions, ginger, and wine, and simmer three times. Remove the shark's fin and squeeze out the excess water to eliminate the briny, sea smell.

Preparing the Ingredients

Split the chicken open, remove the innards, and wash it thoroughly. Wash and trim the pork hock, then blanch them together in a pot of boiling water to draw out the blood.

Braising

Use a clay pot and place a bamboo mat at the bottom. Set the shark's fin on the mat, then layer the chicken and pork hock over the fin. Pour in the clear broth and braise over gentle heat until everything is tender.