Chicken "Gourds" and Shark's Fins
500g shark's fins
250g raw chicken breast
50g fat pork
40g large dried shrimps
- Finely mince the chicken breast and fat pork, add egg white and soup stock, stir well to make a chicken paste.
- Rinse the shark's fins, add soup stock, scallion sections, ginger slices and prickly ash, steam for 2 hours.
- Make 12 "gourds" out of the paste, insert shrimps in the top of the "gourds", place on an oiled flat plate, steam for 10 minutes.
- Put prickly ash oil, soup, seasoning and the "gourds" into a wok, braise over a low heat for 5 minutes, take out the "gourds" add the shark's fins, bring to the boil, thicken, put in a bowl, put the "gourds" around the shark's fins.