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Chinese Shark's Fin Soup (Yu-Chi-Tang)

This is one of the great festive dishes of China and is served on special occasions.

ingredients

8 - 10 servings
2 Tbs Sesame oil
1 Spring onion (scallion), finely chopped
piece Fresh root ginger, 2 1/2 cm (1 in) peeled and finely chopped
4 Chinese dried mushrooms, soaked in cold water for 20 minutes, drained and sliced
2 Tbs Rice wine or dry sherry
2 litre (3 1/2 pints) 2 1/4 quarts Chicken stock
125 g (4 oz) Ready-prepared shark's fin, soaked for 1 hour in cold water and drained
225 g (8 oz) Boned chicken breast, shredded
225 g (8 oz) Peeled small prawns or shrimps
1 1/2 Tbs Soy sauce
1 1/2 Tbs Cornflour (cornstarch), blended with 1 Tbs chicken stock

method

1. Heat the oil in a large saucepan. Add the spring onion (scallion), ginger, mushrooms and wine or sherry and fry for 5 minutes, stirring occasionally.

2. Pour over half the chicken stock, add the shark's fin and bring to the boil.

3. Reduce the heat to low and simmer for 10 minutes.

4. Add the chicken, prawns or shrimps and soy sauce.

5. Pour in the remaining chicken stock and the cornflour (cornstarch) mixture, and bring to the boil, stirring constantly.

6. Reduce the heat to low and simmer for a further 10 minutes, stirring occasionally. Serve at once.

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