Phoenix Swallows Shark Fin

Name: Phoenix Swallows Shark Fin
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Ingredients: 300 g Soaked shark fin; 1250 g Tender hen (1, a young plump hen that has not yet laid eggs, commonly called a 'pullet'); 40 g Cooked lean ham (cut 25 g into 5 pieces, shred the rest); 200 g Lean pork (about 10 g per piece); 10 g Ginger slices; 10 g Long scallion strips; 3.5 g Fine salt; 6 g MSG; 10 g Shaoxing wine; 5 g Wet cornstarch; 850 g Superior stock; 0.5 g Sesame oil; 15 g Rendered pork fat; 750 g Boiled water (for cooking the chicken)

A traditional Chaoshan specialty made by stuffing shark fin into a chicken cavity and stewing. The broth is clear and delicate, with rich flavor and tender, silky meat.

2h 30m

Easy

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Ingredients

Soaked shark fin 300 g

Tender hen (1, a young plump hen that has not yet laid eggs, commonly called a 'pullet') 1250 g

Cooked lean ham (cut 25 g into 5 pieces, shred the rest) 40 g

Lean pork (about 10 g per piece) 200 g

Ginger slices 10 g

Long scallion strips 10 g

Fine salt 3.5 g

MSG 6 g

Shaoxing wine 10 g

Wet cornstarch 5 g

Superior stock 850 g

Sesame oil 0.5 g

Rendered pork fat 15 g

Boiled water (for cooking the chicken) 750 g

Instructions

Prepare the Ingredients

Slaughter the chicken, pluck the feathers, and prepare a whole chicken. Cut the pork into pieces, each weighing about 10 g. Cut the ham (25 g) into 5 pieces and shred the rest.

Cook the Shark Fin

Wash a wok and place over medium heat. Add the rendered pork fat, superior stock (100 g), fine salt (1 g), and sesame oil. Add the pre-simmered shark fin and ham shreds and simmer for about 30 seconds. Thicken with a wet cornstarch slurry and transfer to a bowl.

Stuff the Chicken

Slowly pour the shark fin through an opening in the skin on the chicken's back into the cavity, then tie the opening tightly with string.

Steam

Blanch the pork in boiling water for about 30 seconds, add the ham pieces and blanch briefly, then scoop everything out and place into a stewing tureen. Return the chicken to the pot and blanch for about 1 minute. Remove, wash clean, and prick a few small holes in the spine with an iron needle. Untie the opening and place the chicken in the tureen with its back facing up. Next add, in order, the ginger, scallion, Shaoxing wine, fine salt (2.5 g), and 750 g boiled water. Cover the tureen, place it in a steamer over medium heat, and steam for about 1 hour 30 minutes. Remove the chicken, discard the ginger, scallion, pork, and ham, skim the foam from the surface of the broth, and strain the broth through a clean cloth, reserving it. Return the chicken to the tureen (breast up, head tucked against the breast), pour back the original broth and superior stock, cover, and steam over medium heat for another 30 minutes. Finally, stir in the MSG to taste and serve.