Braised Shark's Fin in White Sauce
A classic Fujian dish featuring rehydrated shark fin slow-braised with hen and pork knuckle until tender, then finished with a reduced, cornstarch-thickened broth for a clean, fresh seafood flavor.
Ingredients
Whole soaked shark's fin (Luzon yellow fin preferred) (use whole)
500 g
Plucked hen (split open, remove innards, wash)
1
Pork shank (wash and trim)
1
Chicken fat (for final sauce drizzle)
a pinch
Ginger slices
to taste
Scallions
to taste
Salt
to taste
Shaoxing wine
to taste
Arrowroot starch (wet arrowroot starch, for thickening)
to taste
Clear broth
1200 g
Instructions
1
Removing the Fishy Smell
Place the whole shark's fin in a pot of clear broth, add scallions, ginger, and wine, and simmer three times. Remove the shark's fin and squeeze out excess moisture to eliminate the briny odor.
2
Preparing the Supporting Ingredients
Split the hen open, remove the innards, and wash. Wash and trim the pork shank as well. Blanch them together in a pot of boiling water to draw out the blood.
3
Braising
In a clay pot, place a bamboo mat at the bottom. Arrange the shark's fin on the mat, then layer the hen and pork shank on top. Add clear broth and braise over low heat until tender (approximately 3 hours).
4
Reducing the Sauce
Remove and discard the pork shank and hen. Transfer the shark's fin with its broth into another pot and reduce the broth until thickened. Season with salt and stir in the wet arrowroot starch to create a thin slurry. Drizzle with a small amount of chicken fat before serving.
