One packet frozen Premium Shark Fin
Three pieces tubular Fish Maw
One large fresh chicken drumstick (boiled and shredded)
Home prepared concentrated chicken stock
2 tablespoons XO Vinegar
1 tablespoon Sesame Oil
1 teaspoon sea salt
3 tablespoons Pure Tapioca Flour with 1 tablespoon water (mixed)
Soak the fish maw in warm water until softened and squeeze the excess water from each tubular to get rid of the oil.
Slice the soaked fish maw into slices and set aside.
Thaw the frozen shark fin and rinse with tap water and leave in the colander to drain the excess water.
Marinate the shark fin with some sesame oil and 1 tablespoon of oyster sauce.
Steam the marinated shark fin in a steamer for about 10 minutes.
Pour the concentrated chicken stock into a pot and bring to a boil.
Add the sliced fish maw and shark fin together for about 8 to 10 minutes.
Thereafter, include the shredded chicken and simmer or another 5 to 8 minutes.
Include your desired amount of vinegar, sea salt and sesame oil.
Finally add the tapioca flour and mixed well.
You can adjust the seasoning and the tapioca starch to your own preference.
More vinegar can be added together with a dash of grounded pepper before serving.
Here’s another Shark Fin Soup dish.