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cooking time: 6 hrs
Ingredients
Method
1. Soak the shark's fins in water for 24
hours.
2. Boil them slowly for 4 hours with ginger and garlic in double the
amount of water required to cover them.
3. Drain and remove any flesh on the fins.
4. Put it in a basin, place the chicken leg on top and steam slowly for
2 hours.
5. Remove the chicken leg and any water which may have dropped on the
fins.
6. Shred chicken breast, ham and bamboo
shoots into fine strips.
7. Put shark's fins into saucepan, pour in enough stock to cover and
boil for 5 minutes.
8. Add chicken, ham and bamboo shoots, and simmer for another 5
minutes.
9. Add a few drops of soy sauce, sesame oil and salt to taste and
serve.
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