碗仔翅Imitation Shark Fin Soup

Prep 25 min·Cook 40 min·Rest 1 h

1. 1You're here
   Step 1.

   Soak the shiitake and wood ear in separate bowls of cold water until fully soft. Keep the mushroom soaking water.

   6 pieces Dried shiitake mushrooms10 g Dried black wood ear fungus

   1 h
2. 2
   Step 2.

   Soak the glass noodles in warm water for 15 minutes, drain and cut into 5 cm lengths.

   50 g Mung bean glass noodles

   15 min
3. 3
   Step 3.

   Bring the stock to the boil, add the chicken, then lower to a bare simmer. Cook 10 minutes, turn off the heat and leave covered 10 minutes more.

   1.5 l Chicken stockoptional: 1.5 l Cantonese Superior Stock200 g Boneless chicken thigh or breast

   20 minPoach / steep

   Mum's tip媽媽小貼士

   Supermarket chicken stock is fine. For a richer, stall-quality soup, use 1.5 litres of home-made superior stock (上湯) instead; it contains pork and ham, so the soup is then no longer pork-free.
4. 4
   Step 4.

   Lift out the chicken, let it cool slightly and tear it into fine shreds by hand.

   200 g Boneless chicken thigh or breast

5. 5
   Step 5.

   Squeeze the mushrooms dry, cut off the stems and slice the caps into fine shreds. Trim the hard bits from the wood ear and shred it finely too.

   6 pieces Dried shiitake mushrooms10 g Dried black wood ear fungus

   Knife work
6. 6
   Step 6.

   Pour the mushroom water (leaving any grit behind) into the stock, add the mushroom and wood ear shreds and simmer.

   1.5 l Chicken stock6 pieces Dried shiitake mushrooms10 g Dried black wood ear fungus

   10 minBoil / blanch
7. 7
   Step 7.

   Season with the light soy, dark soy, oyster sauce, sugar and salt.

   1 tbsp Light soy sauce2 tbsp Dark soy sauce1 tbsp Oyster sauce1 tsp Sugar½ tsp Salt

8. 8
   Step 8.

   Add the shredded chicken and glass noodles and bring back to the boil.

   200 g Boneless chicken thigh or breast50 g Mung bean glass noodles

9. 9
   Step 9.

   Mix the tapioca starch with the slurry water. Stirring the soup all the time, pour it in gradually until thick and glossy.

   6 tbsp Tapioca starch120 ml Water (for the slurry)

   Sauce making / reducing

   Mum's tip媽媽小貼士

   Tapioca starch stays clear and glossy like the stalls'. Add it in stages; you may not need it all.
10. 10
    Step 10.

    Turn off the heat. Beat the eggs and pour them in a thin stream while stirring slowly, so they set into fine ribbons. Stir in the sesame oil.

    2 pieces Eggs1 tsp Sesame oil

11. 11
    Step 11.

    Ladle into small bowls and let everyone add red vinegar and white pepper to taste.

    to taste Chinese red vinegarto taste White pepper