Shark Fin Soup

Ingredients

1. 1 cane condensed chicken broth
2. 5 cups of water
3. 3/4 lbs of skinless chicken breast
4. 8 dried chinese mushroom, soaked
5. 8 dried black fungus, soaked, sliced
6. 2 small vermicelli (soak in hot water )(around 60g)

Sauce

1. 2 tbsp water with chestnut flour
2. 1 tbsp soy sauce
3. 1 tbsp water
4. 1 whipped egg
5. 2 tsp sesame oil

Instructions

Step 1.

Steam/ boil the chicken until cooked and shred it by hands. Soak the chinese mushrooms. Marinade it with some soy sauce, sugar and sesame oil for 15 mins and slice it. Vermicelli drains well and cut into 15cm long.

Step 2.

Boil the chicken broth and water. Add mushroom and fungus, cook for 20 mins. Put shredded chicken and cook for another 10 mins. Turn the heat off. Add vermicelli and put some soy sauce and sesame oil to taste. Add whipped egg and stir it in the same direction. (clockwise or anti-clockwise) Reboil the soup, add the mixture of chestnut flour and water until the soup is thicken.