Chicken Puree with Shark Fin
White with red flecks, this minced chicken shark fin stew has a rich, savory flavor and a tender, fresh texture.
Ingredients
Soaked shark fin (blanched in boiling water, drained, simmered in chicken broth multiple times, then steamed until tender)
750 g
Chicken breast (tendons and skin removed, minced into fine puree)
150 g
Diced ham
5 g
Egg white
120 g
Rendered lard
250 g
Scallion and ginger juice
15 g
MSG
5 g
Salt
5 g
Cooking wine
250 g
Wet starch
50 g
Chicken broth (for simmering shark fin and cooking the dish)
350 g
Water (for adjusting chicken puree consistency)
to taste
Instructions
1
Step 1
Make the chicken puree. First, mix scallion and ginger juice, cooking wine, salt, MSG, egg white, wet starch, and an appropriate amount of water into a sauce, then stir in the finely minced chicken breast. Blanch the shark fin in boiling water, drain, simmer in chicken broth several times, place in a steamer bowl, and steam until tender.
2
Step 2
Bring the chicken broth to a boil, then thicken it with wet starch. Slowly pour the prepared chicken puree into the broth, stir until the mixture thickens, then add the rendered lard and continue stirring until fully combined. Add the shark fin and mix well, then transfer to a large bowl, sprinkle with diced ham, and serve.
