Serves: 8
Total Calories: 366

4 black, dried mushrooms
2 stalks scallion
3 slices fresh ginger root
1 (16-ounce) can shark's fin
2 tablespoons sherry
4 cups water
1 chicken breast
2 stalks scallion
3 tablespoons oils
5 cups Stock, Chicken or favorite stock
1 teaspoon salt
2 tablespoons sherry
2 tablespoons cornstarch
1 cup Stock, Chicken or favorite stock

1. Soak dried mushrooms.

2. Trim scallion stalks slice ginger root and combine in a pan with canned shark's fin, sherry and water.

3. Bring to a boil, then simmer, covered, 15 minutes. Drain shark's fin, discarding liquid, scallions and ginger root.

4. Meanwhile skin, bone and shred chicken breast. Shred soaked mushrooms cut remaining scallions in 2-inch sections.

5. Heat oil. Brown scallion sections lightly and discard. Add chicken shreds and stir-fry until they lose their pinkness (about 1 minute).

6. Add stock, salt, shark's fin, mushrooms, and remaining sherry. Bring to a boil then simmer, covered, 30 minutes.

7. Blend cornstarch and remaining cold stock then stir in to thicken soup, and serve.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 8
Total Calories: 366
Calories from Fat: 82

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Banquet Dishes
Bird's Nest Soup I
Bird's Nest Soup II
Peking Doilies
Peking Duck (Modified Version)
Peking Duck Dips
Shark's Fin Soup I
Shark's Fin Soup II
Shark's Fin in Ham Sauce
Steamed Chicken Stuffed with Bird's Nest
Winter Melon Pond
Winter Melon Pond Soup Ingredients: Chicken I
Winter Melon Pond Soup Ingredients: Chicken II
Winter Melon Pond Soup Ingredients: Chicken III
Winter Melon Pond Soup Ingredients: Duck I
Winter Melon Pond Soup Ingredients: Duck II
Winter Melon Pond Soup Ingredients: Subgum I
Winter Melon Pond Soup Ingredients: Subgum II