Topic: Lipton® Recipe Secrets® and Soup Secrets® Recipe of the Day: SHARK’S FIN SOUP
Chesty LaRue™ !6BuuqU1Ncc started this discussion 8 years ago #68,353
SHARK’S FIN SOUPPreparation:
1. Go out on a boat into a section of the South China Sea where sharks are common. Great White sharks are the preferred meat for this soup.
2. Using a bucket of chum, lure sharks next to your boat.
3. When you spot a large Great White shark in good health, use a commercial fishing net to catch it and brig it onto the deck of your boat.
4. Using a very large, very sharp Chinese-style chef’s knife, slice the shark’s dorsal fin off, being careful to include all of the cartiledge.
5. Throw the shark back into the ocean to drown and to be eaten by his fellow sharks.
Ingredients:
1 envelope Lipton® Soup Secrets® Fin-O-Shark Mix
2 tbsps sesame oil
1 spring onion/scallion finely chopped
1 inch fresh root ginger, peeled and finely chopped
4 Chinese dried mushrooms, soaked in cold water for 30 minutes, drained and sliced
2 tbsp Rice wine
2 1/4 quarts or 9 cups chicken stock
4 oz ready prepared shark’s fin, soaked for 1 hour in cold water and drained
8 oz. boned chicken breast, shredded
8 oz small shrimps, peeled
1 1/2 tbsp. soy sauce
1 1/2 cornstarch, blended with 1 tbsp chicken stock
A dash of black vinegar or brandy (optional)
Directions
1. Heat the oil in a pot. Add the spring onion, ginger, mushroom and rice wine and fry for 5 minutes, stirring occasionally.
2. Pour over half the chicken stock, add the shark’s fin and bring to boil.
3. Reduce the heat to low and simmer for 10 minutes.
4. Add the chicken, shrimps and soy sauce. Pour the remaining chicken stock and the cornstarch mixture, and bring to the boil, stirring occasionally.
5. Reduce the heat to low again and simmer for another 10 minutes, stirring occasionally. Serve at once with black vinegar or brandy.