Shark Fin Soup - Soup

• 1/2 to 1 tin (can) shark's fins.
• 6 cups (1425 ml) chicken stock.
• 1 cooked chicken breast, finely chopped.
• 1 egg, lightly beaten.
• 2 tsp (10 ml) light soy.
• 2 tsp (10 ml) dry sherry.
• 1/2 cup (125 ml) finely chopped ham.
• 1/2 cup (125 ml) finely chopped shallots.
• 2 tsp (10 ml) corn flour.

1. Bring stock to boil.
2. Cut shark's fins into shreds and add to stock.
3. Add liquid from tin to stock and bring to boil.
4. Add chicken, soy, sherry, salt to taste and mix well.
5. Add blended cornflour (cornstarch) and bring to boil for 2 minutes.
6. Remove from heat and stir in egg to form egg flower.
7. Add ham, shallots and serve immediately.

chicken, chicken, egg, sherry, ham, shallots, corn flour

Taken from online-cookbook.com/goto/cook/rpage/0001B6 (may not work)