Thursday, May 26, 2011



This is my own variant on sharkfin soup.
I used both roast duck and baby bokchoi, neither of which are standard inclusions in this soup. The first because I love the added taste, the second because of the visual appeal and the texture.

Originally published here:

6 - 8 oz Sharkfin, ready for use.
4 - 6 Cups superior stock or clear broth (高湯 - ko tong).
Quarter cup Cantonese roast duck (燒鴨 - siu ngaap), boned and shredded.
Quarter cup soaked trimmed sliced black mushroom (香菇 - heung gu).
Quarter cup whole shelled shrimp.
Quarter cup chopped baby bokchoi(小白菜 - siu pak tsoi).
4 Tbs Sherry.
2 Tbs Soy Sauce.
2 Tbs Cornstarch, mixed with equal amount water.
Ginger, two or three slices.
Scallion, two or three stems, in two or three inch pieces.
Ground white pepper, sesame oil, finely minced scallion, Tabasco.

Heat about three TBS oil in a wok. Add the ginger slices and the scallion pieces. Whack around briefly, and before the scallion burns remove it, followed by the ginger slices. This 'tempers' the oil.

Now pour in the stock, sherry, and soy sauce, taking care not to splash or burn yourself. Bring to a boil, turn low to simmer. Add the shark fin, followed by the roast duck, black mushrooms, and shrimp. Add the bokchoi, stir in the cornstarch to thicken, and adjust taste with ground white pepper, a delicate drizzle of sesame oil, a few drops Tabasco. Garnish with the minced scallion and serve.