Shark Fin in Chicken Consommé
Shark fin is clarified several times with chicken consommé, then braised with vegetable hearts over low heat until tender and silky. The finished dish is moist and delicately flavored, with a pure, mellow broth.
Ingredients
rehydrated shark fin
to taste
chicken consommé
total about 1250 g
rendered pork lard
total 100 g
Shaoxing wine
total 50 g
baby bok choy (flowering cabbage)
8 about 150 g
cooked pork fat (placed over the shark fin)
1 about 200 g
winter bamboo shoot slices
to taste
chicken gizzard slices (originally mistyped as chicken dun slices)
to taste
chicken breast meat
to taste
chicken skin
to taste
dried shiitake mushroom slices
to taste
fine salt
to taste
shrimp roe
to taste
scallion
to taste
ginger
to taste
ham slices
to taste
chicken leg
to taste
Instructions
1
Step 1
Place the pork fat over the shark fin, steam over high heat for about 20 minutes, then drain off the broth.
2
Step 2
Add 250 g of chicken consommé and steam again for 20 minutes. Drain the broth and pick out the scallion, ginger, ham slices, pork fat, and any other aromatics.
3
Step 3
Add the winter bamboo shoot slices, chicken gizzard slices, chicken breast meat, chicken skin, and dried shiitake slices. Pour in 25 g of Shaoxing wine and 250 g of chicken consommé, then steam a third time for about 20 minutes.
4
Step 4
Place a wok over the heat, melt 35 g of rendered pork lard, and stir-fry the baby bok choy until bright emerald green, then transfer everything into a clay pot.
5
Step 5
Lay the shark fin flat in the clay pot, pour in 750 g of chicken consommé, and add 65 g of rendered pork lard, 25 g of Shaoxing wine, fine salt, and shrimp roe. Cover the pot and simmer gently over low heat for about 10 minutes until done.
