Phoenix Claw Soup with Shark’s Fin Balls
New Year marks a new beginning. Celebrate with a new take on this tasty, nutritious and collagen-rich soup that’s chock-full of flavourful additions like shark’s fin and squid paste. Simply the perfect start to any dinner menu.
Ingredients
Marination
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Pepper 2 g
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Sesame Oil 15 g
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Corn Flour 5 g
Seasonings
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Caster Sugar 3 g
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Salt 3 g
Phoenix Claw Soup with Shark’s Fin Balls
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Kampung Chicken 1.3 kg
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Chicken Feet 10 pc
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Chicken Frame 2 pc
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Meat, minced 200 g
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Squid Paste 100 g
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Shark’s Fin 80 g
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Wolfberry 10 pc
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Coriander, sliced 10 pc
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Spring Onions 20 g
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Ginger, sliced 20 g
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Water 4 l
Preparation
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Marination
- Mix the ingredients well, set aside.
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Seasonings
- Mix the ingredients well, set aside.
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Phoenix Claw Soup with Shark’s Fin Balls
- Mix minced meat, squid paste and shark’s fin with marinade till smooth. Roll 25g of mixed paste into an abalone-shaped ball, then spoon 8g of shark’s fin and place the ball on the shark’s fin. Steam for 5mins and set aside.
- Wash kampung chicken and cook in a pot of water for 3mins together with chicken frame and chicken feet. Remove and wash the cooked chicken, strain dry and set aside.
- Place kampung chicken, chicken frame and chicken feet into a claypot, add 4kg of water, bring to boil for 1 hour. Remove kampung chicken and set aside. Remove chicken frame and chicken feet and stir fry with spring onions and ginger slices till fragrant.
- Return to the claypot and bring to boil till the remaining soup reduces. Remove ingredients and strain soup base.
- Add seasonings, kampung chicken and shark’s fin balls. Bring to boil for 3mins. Garnish with wolfberries and coriander. Ready to serve.
