Imitation Shark Fin Soup
Imitation Shark Fin Soup is a dish that replicates the texture and flavor of traditional shark fin soup without using actual shark fins, which are controversial due to environmental and ethical concerns. Instead, imitation shark fin soup typically uses alternative ingredients to mimic the texture and appearance of shark fins, such as gelatin or vermicelli noodles.
Add chicken breast to a heat proof plate, place it in the Varoma dish, steam for 30 min | Varoma | Speed 1. Reserve the chicken essence from steaming. Let the chicken cool down. Shred the chicken breast for 5 sec | ⤺ Speed 4, then set aside.
Clean the mixing bowl. Add cooking oil and ginger slices, sauté for 3 min | 120°C | ⤺ Speed 1.
Add dried scallop, dried shrimp and mushroom slices, stir-fry for 3 min | 120°C | ⤺ Speed 1.
Add the black fungus, water utilized for soaking mushrooms and dried scallops, along with the reserved chicken essence from the steam and add water (until the total water volume reaches 1200g). cook for 20 min | 100°C | Speed 1.
Add shredded chicken, glass noodles, soy sauce, oyster sauce, white pepper, and salt. Cook for 5 min | 100°C | Speed 1. In the meantime, combine 2 tablespoons of cornstarch with 1 tablespoon of water, and set the mixture aside.
Set for a duration of 2 min | 100°C | Speed 1. Open the measuring cup, gradually incorporate the corn starch-water mixture to achieve thickening, and then add the egg mixture. Allow the soup to stand for approximately 3 minutes before serving to allow the egg to set.
Serve the dish with a drizzle of black vinegar, a few drops of sesame oil, and a sprinkle of white pepper. Garnish with fresh coriander.
Ingredients
Directions
Add chicken breast to a heat proof plate, place it in the Varoma dish, steam for 30 min | Varoma | Speed 1. Reserve the chicken essence from steaming. Let the chicken cool down. Shred the chicken breast for 5 sec | ⤺ Speed 4, then set aside.
Clean the mixing bowl. Add cooking oil and ginger slices, sauté for 3 min | 120°C | ⤺ Speed 1.
Add dried scallop, dried shrimp and mushroom slices, stir-fry for 3 min | 120°C | ⤺ Speed 1.
Add the black fungus, water utilized for soaking mushrooms and dried scallops, along with the reserved chicken essence from the steam and add water (until the total water volume reaches 1200g). cook for 20 min | 100°C | Speed 1.
Add shredded chicken, glass noodles, soy sauce, oyster sauce, white pepper, and salt. Cook for 5 min | 100°C | Speed 1. In the meantime, combine 2 tablespoons of cornstarch with 1 tablespoon of water, and set the mixture aside.
Set for a duration of 2 min | 100°C | Speed 1. Open the measuring cup, gradually incorporate the corn starch-water mixture to achieve thickening, and then add the egg mixture. Allow the soup to stand for approximately 3 minutes before serving to allow the egg to set.
Serve the dish with a drizzle of black vinegar, a few drops of sesame oil, and a sprinkle of white pepper. Garnish with fresh coriander.
