Phoenix Claw Soup with Shark’s Fin Balls

Name: Phoenix Claw Soup with Shark’s Fin Balls
Yield: 10
Ingredients: 3.0g Knorr Chicken Seasoning Powder 1kg; 2.0g Pepper; 15.0g Sesame Oil; 5.0g Corn Flour; 5.0g Knorr Chicken Seasoning Powder 1kg; 3.0g Caster Sugar; 3.0g Salt; 30.0g Knorr Concentrated Chicken Stock 1kg; 1.3kg Kampung Chicken; 10.0pc Chicken Feet; 2.0pc Chicken Frame; 200.0g Meat, minced; 100.0g Squid Paste; 80.0g Shark’s Fin; 10.0pc Wolfberry; 10.0pc Coriander, sliced; 20.0g Spring Onions; 20.0g Ginger, sliced; 4.0l Water

Phoenix Claw Soup with Shark’s Fin Balls – - Recipe

New Year marks a new beginning. Celebrate with a new take on this tasty, nutritious and collagen-rich soup that’s chock-full of flavourful additions like shark’s fin and squid paste. Simply the perfect start to any dinner menu.

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Marination

Knorr Chicken Seasoning Powder 1kg 3.0 g
Pepper 2.0 g
Sesame Oil 15.0 g
Corn Flour 5.0 g

Seasonings

Knorr Chicken Seasoning Powder 1kg 5.0 g
Caster Sugar 3.0 g
Salt 3.0 g
Knorr Concentrated Chicken Stock 1kg 30.0 g

Phoenix Claw Soup with Shark’s Fin Balls

Kampung Chicken 1.3 kg
Chicken Feet 10.0 pc
Chicken Frame 2.0 pc
Meat, minced 200.0 g
Squid Paste 100.0 g
Shark’s Fin 80.0 g
Wolfberry 10.0 pc
Coriander, sliced 10.0 pc
Spring Onions 20.0 g
Ginger, sliced 20.0 g
Water 4.0 l

Asian

Fish/Seafood

Starter

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Preparation

Marination
- Mix the ingredients well, set aside.
Seasonings
- Mix the ingredients well, set aside.
Phoenix Claw Soup with Shark’s Fin Balls
- Mix minced meat, squid paste and shark’s fin with marinade till smooth. Roll 25g of mixed paste into an abalone-shaped ball, then spoon 8g of shark’s fin and place the ball on the shark’s fin. Steam for 5mins and set aside.
- Wash kampung chicken and cook in a pot of water for 3mins together with chicken frame and chicken feet. Remove and wash the cooked chicken, strain dry and set aside.
- Place kampung chicken, chicken frame and chicken feet into a claypot, add 4kg of water, bring to boil for 1 hour. Remove kampung chicken and set aside. Remove chicken frame and chicken feet and stir fry with spring onions and ginger slices till fragrant.
- Return to the claypot and bring to boil till the remaining soup reduces. Remove ingredients and strain soup base.
- Add seasonings, kampung chicken and shark’s fin balls. Bring to boil for 3mins. Garnish with wolfberries and coriander. Ready to serve.

Asian

Fish/Seafood

Starter

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Phoenix Claw Soup with Shark’s Fin Balls

Ingredients