Shark's Fin Soup with Crabmeats

Unfolding of the recipe

Ingredients
(A)
905g small chicken, cut into four pieces 5 chicken bones
1.4 litres water
1 tsp peppercorns

or 1.4 litres of canned chicken stock

(B)
1 tbsp oyster sauce
1 tbsp light soya sauce
1 tsp msg
1 tsp sherry or wine
Dash of pepper

(C)
115g steamed crab meat
115g prepared softened shark's fins (already soaked in alkaline water) (i used 115g of imitation shark's fin, is as good)

2 eggs, beaten with 2 tbsps of water

(D)
5 tbsps cornflour
55ml water

2 tbsps lard (or cooking oil, or you could simply skip this)

Method

1. Boil A. Simmer till stock is reduced by one-third (1-1 1/2hrs). Strain into saucepan. Return chicken stock to the boil.

2. Mix B in a bowl. Add to stock with C. Bring to the boil.

3. Blend D and pour gradually into the soup, stirring all the time to prevent curdling.

4. Add beaten eggs, stirring gently till they rise to the surface.

5. Lastly stir in the lard. Serve hot.

with chinese celery, black vinegar and dash of pepper.