Dry-Braised Shark Fin

Name: Dry-Braised Shark Fin
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: Chinese
Ingredients: 300 g Soaked shark fin (with impurities removed); 50 g Chicken meat (sliced, for flavor); 50 g Duck meat (sliced, for flavor); 50 g Pork (sliced, for flavor); 30 g Ham (sliced, for flavor); 50 g Yellow-stem baby cabbage hearts (washed); 30 g Rendered pork fat; 250 g Chicken broth; 35 g Cooking wine; 10 g Dark soy sauce; 2 g Salt; 10 g Ginger; 10 g Scallions

Rehydrated shark fin is steamed to remove any gaminess, then simmered over low heat with chicken, duck, pork, and ham until the sauce reduces to a rich, concentrated consistency. The fin is served atop stir-fried cabbage hearts.

1h 25m

Easy

0 favorites

Ingredients

Soaked shark fin (with impurities removed) 300 g

Chicken meat (sliced, for flavor) 50 g

Duck meat (sliced, for flavor) 50 g

Pork (sliced, for flavor) 50 g

Ham (sliced, for flavor) 30 g

Yellow-stem baby cabbage hearts (washed) 50 g

Rendered pork fat 30 g

Chicken broth 250 g

Cooking wine 35 g

Dark soy sauce 10 g

Salt 2 g

Ginger 10 g

Scallions 10 g

Instructions

Preparing the Shark Fin

After the shark fin has been soaked and fully expanded, remove all impurities. Place it in a steaming bowl, add enough water to cover, and steam over high heat for about 40 minutes. Remove from the steamer and drain (or alternatively blanch it in water three or four times). Then transfer to a pot with chicken broth and cooking wine and simmer over low heat for 5 to 10 minutes. Lift out, wrap in clean cheesecloth, and set aside.

Sautéing the Aromatics

Slice the chicken, duck, pork, and ham into thick pieces (these ingredients are used only for their flavor). Sauté them in a wok with the rendered pork fat.

Braising

Add the cooking wine, dark soy sauce, salt, scallions, ginger, and broth, then add the wrapped shark fin. Bring briefly to a boil over high heat, then move to low heat and simmer until the shark fin is tender and rich and the sauce has thickened.

Reducing the Sauce and Plating

Remove the shark fin bundle, discard the cheesecloth, and strain the cooking liquid back into the pot through a fine sieve. Return the shark fin to the pot and reduce over low heat. Meanwhile, in a separate wok, stir-fry the cleaned yellow-stem baby cabbage hearts until just cooked. Arrange the cabbage on the base of the plate (or form a ring around the edge), then spoon the shark fin into the center and serve.