Imitation Shark Fin Melon Soup For Chinese New Year

#chinesenewyear #homecooks

This is not made with real shark fin, but using fig leaf gourd as a substitute. When steamed, it will soften to resemble shark fin, and make this classic Chinese New Year dish.

Begin by making the all important chicken broth by slow cooking 500g of chicken carcass or bones, 1 chopped leek, 1 chopped carrot and 1 Jin Hua ham for 8 hours. After 8 hours, strain the broth to get a clear stock.

Soak 3 dried Chinese mushrooms and a handful of black fungus for 2 hours in water. This will help to soften the mushrooms and fungus.

Use half a fig leaf gourd or shark fin melon. Cut the halved melon into two. Then steam it together with 200g of chicken breast or chicken leg for 20 minutes.

After 20 minutes, shred the chicken. Use a spoon to remove the seeds from the melon and to scoop out the softened melon flesh. Once you remove the melon flesh, it will look like strands than resemble pseudo shark fin.

In a large pot, add enough of the strained chicken stock to fill up half the pot. Add the soaked mushrooms and fungus. Followed by a handful of sliced ginger, shredded chicken and 200g of peeled crabmeat.

Add 3 to 4 small rock sugars, the shark fin melon and 2 or 3 tsp of light soya sauce. Do a taste test to see if you need to further add more soya sauce if it is not savoury enough.

Add Sarawak or regular white pepper. Slowly add in a corn slurry until the soup thickens up and achieves a glossy look. Finally, do an egg drop into the soup and it is done.

Serve in bowls or a big claypot for a festive presentation and simply garnish with a parsley for that finishing touch.

A refreshing and classic soup for this festive period.

Music track “Sirloin Wine” from Sirloin Wine album, composed and performed by Ian Low.

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