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.