Search results
Feb 18, 2024 · Imitation Shark Fin Soup or 碗仔翅 (Cantonese Pronunciation: Woon Zai Chee) is a famous soup or stewed dish, served in certain parts of China, Taiwan and Southeast Asia. It is also believed to be a popular Hong Kong street food. This dish started out using real authentic shark fin in the early days.
Jan 15, 2017 · Shark fin soup was once the dish often served at wedding banquets, birthday dinners of elders and of course, during Chinese New Year dinners. When news broke out about the horrible truth of how sharks were tortured just to obtain their fins, imitation shark fins became popular.
Dec 8, 2021 · Instructions. Heat the oil in a large saucepan. Add the spring onion (scallion), ginger, mushrooms and wine or sherry and fry for 5 minutes, stirring occasionally. Pour over half the chicken stock, add the shark's fin and bring to the boil. Reduce the heat to low and simmer for 10 minutes.
Feb 2, 2015 · Prep: 15 min. Cook: 15 min. Total: 30 min. Difficulty: Easy. Print This. By: Sara Khong. Ingredients. 1 L Water x 1 L. 4 pcs Dried shiitake mushroom, soaked and thinly sliced. 1/4 cup Chicken breast, boiled and shredded thinly x 1/4 cup. 40 g Glass noodles, soaked and cut into 1.5 inches. 2 pcs Crab sticks, thinly shredded.
Apr 16, 2023 · Step-by-Step Guide on how to make Hong Kong Style Imitation Shark Fin Soup (碗仔翅). Elevate this popular street food with techniques and simple ingredients yielding refined gourmet flavors. Umami thick soup packed with tender juicy pork, silky vermicelli, and meaty crunchy mushrooms with a hint of roasted sesame oil.
Imitation Shark Fin Soup Recipe. (Printable recipe) By Christine’s Recipes. Course: Soup. Cuisine: Chinese. Prep time: 10 mins. Cook time: 25 mins. Yield: 3 to 4 serves. Ingredients: 50 gm skinless chicken breast. 50 gm lean pork, shredded. 20 gm Chinese black mushroom, soaked at least 4 hours until soften.
May 30, 2020 · 1. Bring Pot of 1700g water to boil. 2. Add crab meat stick & dried scallops, into the pot of water at the boiling temperature. Simmer and boil for 20-25mins. 3. Add Chinese wine, light soy sauce, all mushrooms, and its essence (water) in the pot, Stir and Mix Well.
