Three Shredded Shark Fin

Name: Three Shredded Shark Fin
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Ingredients: 300 g Shark fin (water-soaked, wrapped in cheesecloth, simmered); 50 g Chicken breast (tendons removed, shredded, marinated); 25 g Winter bamboo shoots (shredded, blanched); 25 g Dried shiitake mushrooms (shredded, blanched); 25 g Cooked ham (shredded); 15 g Scallions; 15 g Ginger; 20 g Cooking wine; 3 g Salt; 2 g White pepper; 25 g Lard; 15 g Egg white; 20 g Dry cornstarch; 250 g Chicken broth; 25 g Cooking oil; 10 g Chicken fat; 0.5 g MSG; to taste Chicken bones (blanched, for base)

A Sichuan dish: shark fin braised until tender, served over stir-fried shredded chicken, dried mushrooms, winter bamboo shoots, and ham, finished with sauce.

2h 30m

Easy

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Ingredients

Shark fin (water-soaked, wrapped in cheesecloth, simmered) 300 g

Chicken breast (tendons removed, shredded, marinated) 50 g

Winter bamboo shoots (shredded, blanched) 25 g

Dried shiitake mushrooms (shredded, blanched) 25 g

Cooked ham (shredded) 25 g

Scallions 15 g

Ginger 15 g

Cooking wine 20 g

Salt 3 g

White pepper 2 g

Lard 25 g

Egg white 15 g

Dry cornstarch 20 g

Chicken broth 250 g

Cooking oil 25 g

Chicken fat 10 g

MSG 0.5 g

Chicken bones (blanched, for base) to taste

Instructions

Simmering the shark fin

Blanch the water-soaked shark fin twice in water, then soak briefly in cold water, drain, and wrap in cheesecloth. Blanch the chicken bones to remove blood foam, place at the bottom of a pot, then add the wrapped shark fin on top. Add scallions, ginger, cooking wine, and chicken broth. Bring to a boil over high heat, skim off the foam, then simmer over low heat until the shark fin becomes tender.

Preparing the three shreds

Remove the tendons from the chicken breast and cut into fine shreds. Cut the winter bamboo shoots, dried shiitake mushrooms, and cooked ham into shreds separately. Blanch and drain the mushrooms and bamboo shoots. Mix the chicken shreds with cooking wine, white pepper, and salt, then coat with egg white and dry cornstarch.

Stir-frying the three shreds

Heat lard in a wok, add the chicken shreds and stir-fry until cooked. Add the shiitake mushrooms, bamboo shoots, and cooked ham, and stir-fry briefly. Add a little chicken broth, salt, cooking wine, and white pepper, stir-fry to season evenly. Remove and drain the liquid, then place on a serving plate as the base.

Braising the shark fin

Remove the simmered shark fin bundle and unwrap the cheesecloth. Heat oil in a wok, add scallions and ginger to release their aroma, then pour the shark fin cooking liquid into the wok. Remove the scallions and ginger, add the shark fin to season. Once flavored, remove and arrange neatly on top of the three shreds.

Thickening the sauce

Thicken the cooking liquid in the wok with a cornstarch slurry to a medium-thick consistency. Add a little chicken fat and MSG, then pour over the shark fin to serve.