Imitation Shark Fin Soup (碗仔翅)
Imitation Shark Fin Soup (碗仔翅)
Ingredients
- 10 shiitake mushrooms, dried
- 1 vermicelli
- 20 black fungus, dried
- 1 chicken breast
- 500 ml chicken broth
- 2 cups mushroom water, from soaking mushrooms
- 1 cup water
- as needed salt
- as needed corn starch slurry, or water chestnut starch
- 2 teaspoons dark soy sauce
- as needed white pepper
- as needed sesame oil
- a splash Shaoxing wine
Instructions
- 1
Rinse the dried shiitake mushrooms and black fungus. Soak the dried shiitake mushrooms and black fungus in warm water until softened. The black fungus hydrates quickly, but the shiitake mushrooms are best soaked overnight. Reserve the mushroom soaking liquid for later use. Soak the vermicelli in warm water until soft.
⏱️ 10 min
- 2
Once softened, remove the stems from the shiitake mushrooms and thinly slice the mushrooms. Trim away the hard center of the black fungus, then thinly slice it. Rinse both the sliced mushrooms and black fungus again. Cut the softened vermicelli into short pieces.
⏱️ 15 min
- 3
Bring a pot of water to a boil. Add a splash of Shaoxing wine and a pinch of white pepper to the boiling water. Add the chicken breast, cover the pot, and reduce the heat to low. Cook for 10 minutes, then turn off the heat and leave the chicken in the pot for 5 minutes. Transfer the cooked chicken breast to an ice bath or cold water to stop the cooking process, then shred the chicken breast.
⏱️ 20 min•🌡️ 100
- 4
In a large pot, bring the chicken broth, reserved mushroom soaking liquid (mushroom water), and 1 cup of water to a boil. Add the prepared sliced mushrooms and black fungus to the boiling liquid and cook for 15 minutes.
⏱️ 15 min•🌡️ 100
- 5
Then, add the softened and cut vermicelli to the pot and cook for another 5 minutes. Stir in the shredded chicken, 2 teaspoons of dark soy sauce, and salt to taste. Gradually add the corn starch slurry (or water chestnut starch) a little at a time, stirring constantly, until the soup reaches your desired thickness.
⏱️ 10 min
- 6
Serve the soup hot, garnished with a pinch of white pepper and a drizzle of sesame oil.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Imitation Shark Fin Soup (碗仔翅)
- 10 shiitake mushrooms, dried
- 1 vermicelli
- 20 black fungus, dried
- 1 chicken breast
- 500 ml chicken broth
- 2 cups mushroom water, from soaking mushrooms
- 1 cup water
- as needed salt
- as needed corn starch slurry, or water chestnut starch
- 2 teaspoons dark soy sauce
- as needed white pepper
- as needed sesame oil
- a splash Shaoxing wine
Instructions
- 1
Rinse the dried shiitake mushrooms and black fungus. Soak the dried shiitake mushrooms and black fungus in warm water until softened. The black fungus hydrates quickly, but the shiitake mushrooms are best soaked overnight. Reserve the mushroom soaking liquid for later use. Soak the vermicelli in warm water until soft.
⏱️ 10 min - 2
Once softened, remove the stems from the shiitake mushrooms and thinly slice the mushrooms. Trim away the hard center of the black fungus, then thinly slice it. Rinse both the sliced mushrooms and black fungus again. Cut the softened vermicelli into short pieces.
⏱️ 15 min - 3
Bring a pot of water to a boil. Add a splash of Shaoxing wine and a pinch of white pepper to the boiling water. Add the chicken breast, cover the pot, and reduce the heat to low. Cook for 10 minutes, then turn off the heat and leave the chicken in the pot for 5 minutes. Transfer the cooked chicken breast to an ice bath or cold water to stop the cooking process, then shred the chicken breast.
⏱️ 20 min•🌡️ 100 - 4
In a large pot, bring the chicken broth, reserved mushroom soaking liquid (mushroom water), and 1 cup of water to a boil. Add the prepared sliced mushrooms and black fungus to the boiling liquid and cook for 15 minutes.
⏱️ 15 min•🌡️ 100 - 5
Then, add the softened and cut vermicelli to the pot and cook for another 5 minutes. Stir in the shredded chicken, 2 teaspoons of dark soy sauce, and salt to taste. Gradually add the corn starch slurry (or water chestnut starch) a little at a time, stirring constantly, until the soup reaches your desired thickness.
⏱️ 10 min - 6
Serve the soup hot, garnished with a pinch of white pepper and a drizzle of sesame oil.
⏱️ 5 min