Traditional Cantonese Imitation Shark Fin Soup (Wun Tsai Chi)

Ingredients

• 1 Chicken carcass (For the base broth)
• 2 Chicken legs (Skin and fat removed)
• 4 Dried shiitake mushrooms (Soaked and cut into quarters)
• 10 g Dried wood ear fungus (Soaked and thinly sliced)
• 4 Dried scallops (Conpoy) (Soaked and shredded)
• 50 g Glass noodles (Mung bean vermicelli) (Soaked until soft)
• 3 slice Ginger
• 1.5 L Water (For boiling the broth)
• 3 tbsp Water chestnut starch (Mixed with a little water to create a slurry)
• 1 tbsp Light soy sauce (For seasoning)
• 1 tsp Dark soy sauce (For color)
• 1 Egg (Beaten)
• Black vinegar (To taste, for serving)

Steps

1. 1

   Prepare the dry ingredients by soaking the dried shiitake mushrooms, wood ear fungus, glass noodles, and dried scallops in water until softened.

2. 2

   Prep the soaked ingredients: cut the mushrooms into quarters, thinly slice the wood ear fungus, and shred the dried scallops by hand.

3. 3

   Prepare the chicken by removing the skin and excess fat from the chicken legs. Blanch the chicken legs and chicken carcass in boiling water briefly to remove impurities, then drain.

4. 4

   In a large pot, add the blanched chicken legs, chicken carcass, soaked mushrooms, shredded scallops, and ginger slices. Pour in the water and bring to a boil.

5. 5

   Reduce the heat and simmer on low for 30 minutes. Halfway through (around 15-20 minutes), remove the chicken legs from the pot.

6. 6

   Shred the cooked chicken leg meat by hand into thin strips and set aside. Discard the bones.

7. 7

   Once the broth has finished simmering for the full 30 minutes and is flavorful, remove and discard the chicken carcass.

8. 8

   Add the sliced wood ear fungus, soaked glass noodles, and the shredded chicken back into the pot. Cook for an additional 2-3 minutes.

9. 9

   Prepare a starch slurry by mixing the water chestnut starch with a small amount of water. While the soup is boiling, slowly pour in the slurry while stirring constantly in one direction to thicken the broth.

10. 10

    Season the soup with light soy sauce and dark soy sauce until the desired savory flavor and deep amber color are achieved.

11. 11

    Turn off the heat. Pour the beaten egg into the soup in a thin, steady stream while stirring gently to create fine egg ribbons (egg drop effect).

12. 12

    Serve hot in bowls, adding a splash of black vinegar to taste before eating.

Notes

Water chestnut starch is traditional for this recipe as it provides a clearer, glossier sheen and a more stable thickness than cornstarch. If unavailable, cornstarch can be used as a substitute.

Nutrition per serving

• Soup
• Cantonese
• Street Food
• Chicken
• Appetizer
• Comfort Food
• Healthy