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Ingredients:
1 whole chicken
2T soy sauce
6C oil for frying
4oz pre-softened shark's fin
4oz pre-softened fish skin
1T vinegar
1/4t black pepper
Mixture1(5 1-inch sections green onion, 5 slices ginger root)
Mixture2(1T rice wine, 3T soy sauce, 1/2t sugar, 4C stock)
Mixture3(1C shredded precooked bamboo shoot, 2T shredded Chinese black
mushroom)
Mixture4(3T cornstarch, 3T water, 1T vinegar, 1/4t black pepper)
[t = teaspoon; T = tablespoon; C = cup]
Method:
1)Apply 2T soy sauce at outer part of chicken. Heat oil and deep-fry
chicken till golden brown; remove and drain.
2)Shred pre-softened shark's fin and fish skin. Heat pan with 1T oil;
stir-fry with Mixture1 until fragrant; add 1T rice wine and 4C water.
When liquid comes to a boil, take out onion and ginger; add shark's fin
and
fish skin shreds; cook 5 minutes and remove; drain (discard liquid).
3)In a large pot, bring Mixture2 to a boil; add chicken, shark's fin,
fish skin and Mixture3. Cook 30 minutes covered, over medium heat.
(Chicken should be very tender). Remove chicken to serving in large
pot;
heat soup until boiling; add Mixture4 to thicken, vinegar and black
pepper.
Pour soup over chicken and serve.
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