Imitation Shark Fin Soup 碗仔翅

  • 2 Tbsp sesame oil
  • 1 spring onion/scallion finely chopped
  • 2.5 cm (1 in) ginger, peeled and finely chopped
  • 4 Chinese dried mushrooms, soaked in cold water for 30 minutes, drained and sliced
  • 2 tbsp Rice wine
  • 2.25 Litres (~2 ¼ quarts or 9 cups)  gourmet stock
  • 240 gm (8 oz.) boned chicken breast, shredded
  • 240 gm (8 oz) small shrimps, peeled
  • 1 ½ Tbsp. soy sauce
  • 1 ½ Tbsp cornstarch, blended with 1 tbsp chicken stock
  • A dash of black vinegar or brandy (optional)
  • 150g imitation shark fin 

  1. Place imitation shark fins in a wide and deep plate. Blanch the fins by pouring boiling water over it and leaving it covered for about 5 minutes. Discard water, drain the fins and set aside.
  2. Rinse the pork ribs and other pork bones under running water to remove any visible grime or discoloration. Shave or singe any hair that maybe attached to fragments of skin.  Rinse briefly to remove any loose hair.
  3. Place the pork bones in a pot of water and boil these  for 5 minutes only . Discard the water and half fill a large 8 litre (8 qrt) pot with water. Transfer the pork bones into this larger pot. 
  4. Add 2 teaspoon of salt, the chicken carcass breast up and the duck carcass similarly.
  5. Bring to a boil over a high heat and reduce the boiling rate to a soft but continuous simmer for 2 hours.
  6. After 1 hour add 250 gm cubed ham .
  7. After 2 hours remove the chicken, duck and pork bones.
  8. Allow the stock to cool and refrigerate overnight.
  9. Scoop off the fat from the surface of the stock and place aside. Filter the stock through muslin cloth to remove a lot of the particulate matter. The ham cubes will be spent but fine on toast.
  10. Extra stock may be frozen in plastic food storage  bags or plastic bottles.
  11. Heat the sesame oil in a pot. Add the spring onion, ginger, mushroom and rice wine and fry for 5 minutes, stirring occasionally.
  12. Pour over 1 litre (1 qrt)  gourmet stock , add the shark’s fin and bring to boil.
  13. Reduce the heat to low and simmer for 10 minutes.
  14. Add the chicken, shrimps and soy sauce. Pour the remaining gourmet stock, and bring to the boil, stirring occasionally.
  15. Reduce the heat to low again and simmer for another 5 minutes, stirring occasionally.
  16. 5  minutes before completion stir in the cornflour slurry and mix well. Continue simmering for another 5 minutes to cook out the raw flavour of the cornstarch. Best served immediately with black vinegar or brandy.