Tuesday, April 5, 2011


120 gm dried shark’s fin
120 gm chicken flesh
sliced & boiled
1 tsp pepper
4 shallots sliced
120 gm crab meat
4 cups chicken stock
1 tsp salt
3 cm piece ginger sliced
1 tbsp corn flour blended with water


Clean the shark’s fin & soak overnight.
Place in a pan of water & boil for 2 – 3 hours.
Heat up oil in a cooking pot, fry ginger, shallots
 & garlic until fragrant.
Add chicken stock, salt & pepper, bring to boil.
Stir constantly, add in the blended corn flour
to thicken the soup. Serve hot.

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