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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Clean 30g of dried mushrooms, 20g of black fungus, and 6 dried scallops in advance, and soak them separately in water until softened.
Watch out
Dried goods must be thoroughly soaked until softened
otherwise, their centers will remain hard during cooking, ruining the texture
Bring 1800ml of water and 1 tsp of salt to a boil in a pot, add 150g of chicken breast, cover and simmer over medium-low heat for 20 minutes until cooked through and white, remove and let cool, then shred along the grain.
local_fire_departmentMedium-low heat for 20 minutesWatch out
Chicken must be cooked thoroughly with no blood
otherwise, the raw center will taste fishy. Shred along the grain, or it will break apart
Cut the soaked 20g of black fungus and 30g of dried mushrooms into fine shreds respectively, cut 2 shallots in half, and prepare 5 slices of ginger.
Watch out
Black fungus and mushroom shreds must be cut finely for an even, smooth texture
otherwise, uneven sizes will affect the mouthfeel
Hot oil may splatter when adding shallots and ginger due to moisture; stand to the side and keep a distance when dropping them in.
Heat 1 tbsp of oil in a hot pan, sauté 2 shallots and 5 ginger slices until fragrant, then pour in 1500ml of chicken water from boiling chicken, 250g of chicken broth, and 150ml of mushroom-scallop water, bring to a boil, and fish out the shallots and ginger to discard.
local_fire_departmentHigh heat to boilWatch out
Oil temperature must be moderate when sautéing shallots and ginger
otherwise, excessive heat will instantly burn them and make the soup bitter
Add shredded scallops, 30g of mushroom shreds, 20g of black fungus shreds, and 150g of shredded chicken into the pot, and simmer over medium-low heat for 10 minutes.
local_fire_departmentMedium-low heat for 10 minutesWatch out
Simmer ingredients over medium-low heat and stir occasionally
otherwise, they will sink to the bottom and burn
Add 220g of imitation shark's fin and cook for 3 minutes, then season with 2 tbsp of oyster sauce, 2 tbsp of light soy sauce, 3 tsp of sugar, 1/3 tsp of chicken powder, and 0.25 tbsp of dark soy sauce, and stir well.
local_fire_departmentMedium-low heat for 3 minutesWatch out
Add dark soy sauce gradually while checking the color
otherwise, adding too much at once will make the soup turn dark black
Turn to the lowest heat, slowly pour the prepared water chestnut flour mixture (8 tsp mixed with water) into the pot while stirring constantly, until the soup thickens and achieves a crystal-clear, smooth bowl of shark's fin texture.
local_fire_departmentLowest heatWatch out
Turn to the lowest heat and stir constantly when thickening
otherwise, the flour mixture will instantly clump into hard lumps or burn at the bottom
Freshly cooked soup is extremely hot; be careful not to burn your mouth when ladling and eating.
Ladle the cooked shark's fin soup into a bowl, season with 0.5 tsp of white pepper powder, 1 tbsp of red vinegar, and 0.5 tsp of sesame oil, mix well and serve.
Watch out
Add red vinegar and white pepper to taste
adding too much will mask the natural sweetness of the broth
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