Shark’s Fin Potage with Minced Chicken

Name: Shark’s Fin Potage with Minced Chicken (Chi keng yu chi ih)
Cuisine: Chinese
Ingredients: ½ tablespoon wine; 4 oz. minced chicken meat; 4 egg whites; ½ teaspoon salt; 1 tablespoon green onion; 3 tablespoon lard (or oil); 7 cups soup stock (chicken); 1 tablespoon wine; 1 green onion; 1 cup short shark’s fin (soaked); 3 tablespoon lard (or oil); 2 slices ginger; 3 tablespoon cornstarch; 1 tablespoon chicken grease (optional); 7 cups soup stock (chicken); 1-½ teaspoon salt

Chi keng yu chi ih

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

4 oz. minced chicken meat
½ tablespoon wine
½ teaspoon</

Asia
Taiwan
Hunan
Gluten-free

Method

Scrape down the chicken meat, then chop with the back of the cleaver until very fine. Put in a big bowl. Add ½ tablespoon wine, ½ teaspoon salt, mix well. Then add 1 egg white, mix evenly (mixing in the same direction). Add another 3 egg whites one after the other.
In 5 cups of water, cook shark’s fins, green onion, and ginger for 15 minutes. Remove and drain.