China Shark Fin Soup
A traditional yet controversial Chinese and Vietnamese dish, shark fin soup is considered a delicacy because of the rarity of the featured ingredient. Shark fin soup is an expensive dish to make and has become a symbol of wealth. This dish is usually reserved for weddings and other special occasions. The sustainability of shark populations and the cruelty with which some sharks are finned has caused international concern. Some countries and several US states and territories have banned the sale and possession of shark fins, and some restaurants and hotels have stopped selling shark fin soup.
Recipe Servings: 4
Prep Time
10 minutes
+ 1 hour resting
+ 1 hour resting
Cook Time
20 minutes
Total Time
1 hour 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ½ cup (120 ml) dried shark fin or imitation shark fin
- 5 cups (1.2 l) chicken stock
- 1 cup (125 g) cooked chicken, shredded
- ½ cup (55 g) sliced shiitake mushrooms
- 3 garlic cloves, crushed
- 1 piece (½ inch or 1.3 cm) fresh ginger, julienned
- 2 Tbsp (30 ml) cornstarch
- 2 Tbsp (30 ml) water
- 2 Tbsp (30 ml) rice wine
- 2 Tbsp (30 ml) roasted sesame oil
- 1 tsp (5 ml) sea salt
Directions
- Place dried shark fin or imitation shark fin in a bowl, add cold water to cover, and let soak for 60 minutes.
- Drain shark fin and place it in a large pot along with the chicken stock, chicken, mushrooms, garlic, and ginger.
- Bring mixture to a boil, reduce heat, and simmer.
- Combine cornstarch and water in a small bowl to form a paste.
- Add paste to the pot and mix well.
- Add rice wine, sesame oil, and salt, stirring well.
- Return soup to a boil, reduce heat, and simmer for 15 minutes.
- Serve hot.
Notes
- Imitation or mock shark fin, available in much of East Asia, is made of gelatin and can be substituted for shark fin.
- Some recipes for imitation shark fin soup include noodles, chicken, crab, egg, and/or mushrooms, but no imitation shark fin.
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