Chicken Wrapped Shark Fin
Vibrant in color, beautifully presented, with richly fragrant shark fin and fresh, tender, fall-apart chicken.
Ingredients
Soaked shark fin
250 g
Young hen (about 750 g)
1
Ham
25 g
Winter bamboo shoots
25 g
Pork
100 g
Spinach hearts
25 g
Lard
25 g
Soy sauce
10 g
Pepper
1 g
Salt
to taste
Cooking wine
15 g
Ginger and scallions
15 g each
Chicken fat
10 g
Second broth
25 g
Instructions
1
Step 1
Slaughter the young hen and remove the feathers. Make an opening at the wing root to remove the innards, wash it clean, then take out the leg bones and neck bones for later use.
2
Step 2
Wash the soaked shark fin and blanch it twice in boiling water to remove the fishy smell. Then add ginger, scallions, and cooking wine to a pot of boiling water, add the shark fin and blanch twice more, then remove and set aside.
3
Step 3
Cut the ham and winter bamboo shoots into coarse strips, mix them evenly with the shark fin, and stuff the mixture into the chicken cavity. Wrap the stuffed chicken with a piece of clean cheesecloth and place it on a plate with the opening facing up.
4
Step 4
Wash the pork and cut it into 3.3 cm long strips, then chop the reserved chicken leg bones and neck bones into 3.3 cm long segments.
5
Step 5
Place a wok over the heat, add lard and heat to about 50% hot (around 110°C). Add the pork and chicken bones, then add soy sauce, pepper, salt, cooking wine, ginger, scallions and second broth. Once it boils, skim off the foam and pour everything into a stewing pot. Place the wrapped chicken into the pot; once it returns to a boil, simmer over low heat until the chicken is tender and the shark fin is soft. Remove the chicken, unwrap the cheesecloth, place the chicken on a plate, and arrange blanched spinach hearts around it.
6
Step 6
Pour the original cooking liquid from the chicken into an iron wok and reduce it until thickened. Stir in the chicken fat, then pour the sauce over the chicken to serve.
