Recipe of Shark's Fin Soup

Ingredients

• 100g dried sea cucumber
• 100g dried scallops
• 100g dried shiitake mushrooms
• 100g cooked chicken breast, shredded
• 100g cooked ham, shredded
• 200g cooked prawns, peeled and deveined
• 2 liters chicken or vegetable broth
• 2 slices ginger
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 2 tablespoons cornstarch
• 2 eggs, beaten
• 1 teaspoon sesame oil
• Salt and white pepper to taste
• Chopped green onions and cilantro for garnish

Directions

1. 1

   Soak the dried sea cucumber, scallops, and shiitake mushrooms in separate bowls of hot water for about 2 hours or until they are soft. Drain and set aside.

2. 2

   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and ginger slices. Sauté for a minute until fragrant.

3. 3

   Add the soaked sea cucumber, scallops, and shiitake mushrooms to the pot. Stir-fry for a few minutes.

4. 4

   Pour in the chicken or vegetable broth and bring it to a boil. Reduce the heat and simmer for 30 minutes.

5. 5

   Add the shredded chicken, ham, and prawns to the soup. Simmer for an additional 10 minutes.

6. 6

   In a small bowl, mix the cornstarch with a few tablespoons of water to create a slurry. Slowly pour the slurry into the soup while stirring to thicken it.

7. 7

   Slowly drizzle in the beaten eggs while stirring the soup gently to create silky egg ribbons.

8. 8

   Season the soup with salt, white pepper, and sesame oil. Adjust the seasoning to your taste.

9. 9

   Serve hot, garnished with chopped green onions and cilantro.