White Braised Shark Fin
A fine banquet dish made with rehydrated shark fin, braised with chicken, duck, and a milky broth until tender, yielding a rich, creamy-white sauce and meltingly soft fin.
Ingredients
Soaked shark fin
700g
Baby bok choy
2
Shaoxing wine
25g
Wet starch
15g
Cleaned hen meat
500g
Scallion slices
25g
MSG
2g
Chicken fat
15g
Fatty duck meat
750g
Ginger slices
25g
Clear broth
300g
Rendered pork fat
75g
Pork shoulder meat
250g
Refined salt
3g
Cream broth
250g
Instructions
1
Step 1
Wash the hen meat, fatty duck meat, and pork shoulder meat, then chop into small pieces. Blanch in a pot of boiling water, remove, and rinse off any blood foam. Set aside.
2
Step 2
Add the clear broth, refined salt (1g), Shaoxing wine (10g), and shark fin to a wok. Once boiling, remove and drain thoroughly. Briefly blanch the baby bok choy and remove. Rinse the shark fin with water, arrange neatly in the bottom of a large bowl, and place the chicken, duck, and pork shoulder pieces on top along with the scallion and ginger slices (10g each), refined salt (1g), and Shaoxing wine (10g). Pour in the clear broth and steam until tender. Remove and pick out the chicken, duck, pork shoulder pieces, scallion, and ginger. Set aside.
3
Step 3
Place the rendered pork fat in a wok and heat over medium heat until 60% hot. Add the scallion and ginger slices (15g each) and fry until fragrant. Add the refined salt (6g), cream broth, and Shaoxing wine (5g), then remove and discard the scallion and ginger. Add the shark fin (fin side down) and baby bok choy. Once boiling, skim off the foam. Reduce to a gentle simmer and braise. When the sauce is reduced to one-third, add the wet starch to thicken. Once the sauce becomes a thick glaze, add the MSG, drizzle with the chicken fat, perform a full flip in the wok, and plate.
