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
Phoenix Claw Soup with Shark’s Fin Balls
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$287.4
Marination
Knorr Chicken Seasoning Powder 1kg
/g
3.0 g
0%
Points
Pepper
/g
2.0 g
0%
Sesame Oil
/g
15.0 g
0%
Corn Flour
/g
5.0 g
0%
Seasonings
Knorr Chicken Seasoning Powder 1kg
/g
5.0 g
0%
Points
Caster Sugar
/g
3.0 g
0%
Salt
/g
3.0 g
0%
Knorr Concentrated Chicken Stock 1kg
/g
30.0 g
0%
Points
Phoenix Claw Soup with Shark’s Fin Balls
Kampung Chicken
/kg
1.3 kg
0%
Chicken Feet
/pc
10.0 pc
0%
Chicken Frame
/pc
2.0 pc
0%
Meat, minced
/g
200.0 g
0%
Squid Paste
/g
100.0 g
0%
Shark’s Fin
/g
80.0 g
0%
Wolfberry
/pc
10.0 pc
0%
Coriander, sliced
/pc
10.0 pc
0%
Spring Onions
/g
20.0 g
0%
Ginger, sliced
/g
20.0 g
0%
Water
/l
4.0 l
0%
/
Marination
-
Pepper 2.0 g
-
Sesame Oil 15.0 g
-
Corn Flour 5.0 g
Seasonings
-
Caster Sugar 3.0 g
-
Salt 3.0 g
Phoenix Claw Soup with Shark’s Fin Balls
-
Kampung Chicken 1.3 kg
-
Chicken Feet 10.0 pc
-
Chicken Frame 2.0 pc
-
Meat, minced 200.0 g
-
Squid Paste 100.0 g
-
Shark’s Fin 80.0 g
-
Wolfberry 10.0 pc
-
Coriander, sliced 10.0 pc
-
Spring Onions 20.0 g
-
Ginger, sliced 20.0 g
-
Water 4.0 l
Preparation
-
Marination
- Mix the ingredients well, set aside.
-
Seasonings
- Mix the ingredients well, set aside.
-
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.
