Crab Roe Shark Fin

Name: Crab Roe Shark Fin
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Ingredients: 750 g Soaked yellow fin shark fin (prepared, repeatedly blanched); 250 g Canned crab roe; 1 Whole hen (about 1.5 kg, gutted, boned and pounded into paste); 100 g Chicken fat (for stir-frying crab roe); 10 g MSG (for seasoning); 10 g Cooking wine (for seasoning); 15 g Cornstarch (for thickening); 10 g Soy sauce (for seasoning); 10 g Sugar (for seasoning); 5 kg Chicken broth (for consommé and braising shark fin); 1 g Salted flour (for seasoning); 5 g Caramel coloring (for coloring); 10 g Sesame oil (drizzled before serving)

Korean-style crab roe and shark fin soup, with a delicate rosy hue, tender shark fin, and a rich, savory aroma.

2h 15m

Medium

0 favorites

Ingredients

Soaked yellow fin shark fin (prepared, repeatedly blanched) 750 g

Canned crab roe 250 g

Whole hen (about 1.5 kg, gutted, boned and pounded into paste) 1

Chicken fat (for stir-frying crab roe) 100 g

MSG (for seasoning) 10 g

Cooking wine (for seasoning) 10 g

Cornstarch (for thickening) 15 g

Soy sauce (for seasoning) 10 g

Sugar (for seasoning) 10 g

Chicken broth (for consommé and braising shark fin) 5 kg

Salted flour (for seasoning) 1 g

Caramel coloring (for coloring) 5 g

Sesame oil (drizzled before serving) 10 g

Instructions

Preparing the hen

Gut the hen, remove all innards, cut off the feet, and wash thoroughly. Then remove the chicken meat, strip away the silver skin, and rinse clean.

Making the chicken paste

Use the back of a knife to pound the chicken meat into a coarse paste. Place in a bowl, add a moderate amount of cold water to loosen, and mix well.

Making the chicken consommé

Heat a wok, add 5 kg of chicken broth, and bring to about 40-50% hot. Pour the chicken paste into the pot and stir evenly with a ladle. Bring to a rolling boil over high heat, then simmer over low heat for a while. Use a slotted spoon to lift out the chicken paste, skim off the surface foam, and strain the broth through a sieve to clarify it into a clear chicken consommé.

Preparing the shark fin

Repeatedly blanch the prepared shark fin in boiling water several times, then remove and drain. Arrange it neatly in a flat plate.

Braising the shark fin

Set a soup ladle on the heat, add the white chicken consommé, MSG, cooking wine, soy sauce, sugar, salted flour, caramel coloring, and the arranged shark fin from the plate. Bring to a rolling boil over high heat, then reduce to low heat and braise until the shark fin becomes tender and soft. Set aside for later use.

Stir-frying the crab roe

In a separate soup ladle over the heat, add chicken fat and heat to about 50% hot. Add the crab roe and stir-fry briefly, splash in cooking wine, then add chicken consommé, MSG, and more cooking wine. Simmer over low heat until the flavors are absorbed, then reduce until the liquid is nearly evaporated. Mound in the center of a serving plate.

Plating

Return the braised, tender shark fin to the heat and reduce the sauce until concentrated. Thicken with cornstarch, drizzle in sesame oil, flip it over neatly, and drape it over the crab roe in the center of the plate. Serve immediately.