📝 About This Recipe
A cornerstone of Cantonese haute cuisine, this luxurious soup replaces traditional shark fin with delicate mung bean threads and gelatinous mushrooms to honor the texture of the original while embracing sustainability. The soul of this dish lies in the 'Gao Tang' (Superior Broth), a deeply savory infusion of Jinhua ham and aromatics that coats the palate in liquid gold. It is a celebratory masterpiece, offering a complex interplay of silky textures and umami-rich flavors that define the elegance of a traditional Chinese banquet.
🥗 Ingredients
The Superior Broth (Gao Tang)
- 8 cups Chicken Stock (High-quality, low sodium)
- 100 grams Jinhua Ham or Prosciutto (Sliced into thick batons)
- 3 slices Ginger (Smashed)
- 2 tablespoons Shaoxing Rice Wine (Authentic amber variety)
The 'Fin' and Textures
- 50 grams Mung Bean Thread Vermicelli (Soaked until soft and cut into 4-inch lengths)
- 6 pieces Dried Shiitake Mushrooms (Rehydrated and julienned into hair-thin strips)
- 1/2 cup Bamboo Shoots (Julienned into matchsticks)
- 150 grams Cooked Chicken Breast (Finely shredded by hand)
- 2 tablespoons Dried Wood Ear Mushrooms (Rehydrated and finely sliced)
Thickening and Seasoning
- 4-5 tablespoons Water Chestnut Starch or Cornstarch (Mixed with 4 tablespoons cold water to create a slurry)
- 1 tablespoon Light Soy Sauce (For seasoning and slight color)
- 1/2 teaspoon White Pepper Powder (Finely ground)
- to taste Salt (Dependent on the saltiness of the ham)
- 1 Egg (Whisked thoroughly)
Garnish and Finishing
- 1 bottle Red Vinegar (Zhejiang Vinegar) (Served on the side)
- 1/4 cup Fresh Cilantro (Leaves only)
- 1 teaspoon Sesame Oil (Toasted)
👨🍳 Instructions
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1
Begin by rehydrating the dried shiitake mushrooms and wood ear mushrooms in warm water for at least 30 minutes until fully tender.
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2
In a large stockpot, combine the chicken stock, Jinhua ham, smashed ginger, and Shaoxing wine. Bring to a boil, then reduce heat to low and simmer uncovered for 45-60 minutes to extract the deep umami flavors. Strain the broth and discard the solids, keeping only the clear, fragrant liquid.
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3
While the broth simmers, prepare the 'fin' components. Ensure the mushrooms, bamboo shoots, and chicken are all sliced into very fine, uniform julienne strips to mimic the texture of shark fin.
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4
Soak the mung bean vermicelli in room temperature water for 10 minutes, drain, and snip with scissors so the strands are manageable.
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5
Bring the strained superior broth back to a gentle boil. Add the julienned mushrooms, bamboo shoots, and shredded chicken.
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6
Simmer the ingredients in the broth for 10 minutes to allow the flavors to meld together beautifully.
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7
Stir in the light soy sauce and white pepper. Taste the broth; add salt only if necessary, as the ham provides significant salinity.
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8
Add the soaked mung bean vermicelli to the pot and cook for 2 minutes until they become translucent and slippery.
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9
Give your starch slurry a quick stir to ensure it is smooth. While stirring the soup in a circular motion, slowly drizzle in the slurry. Continue to cook until the soup thickens enough to coat the back of a spoon with a silky gloss.
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10
Turn off the heat. Slowly pour the whisked egg through a fork or the tines of a spider skimmer into the soup to create delicate 'egg ribbons.' Do not stir too vigorously, or the soup will become cloudy.
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11
Stir in the sesame oil for a final aromatic punch.
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12
Ladle the hot soup into individual warmed ceramic bowls. Garnish with a few cilantro leaves and serve immediately with red vinegar on the side.
💡 Chef's Tips
For the most authentic texture, use Water Chestnut Starch instead of cornstarch; it provides a clearer, more stable sheen that doesn't break down as easily. The secret to this soup is the 'knife work'—ensure all ingredients are sliced as thinly as possible to create a harmonious mouthfeel. If you want an even more luxurious version, add 100g of premium canned or fresh crab meat at Step 5. Always serve the red vinegar on the side rather than mixing it in the pot, as the acidity cuts through the richness and should be adjusted to each guest's preference. Do not boil the soup vigorously after adding the egg ribbons, or they will become tough and rubbery.
🍽️ Serving Suggestions
Serve as the centerpiece starter for a multi-course Cantonese banquet. Pair with a chilled, off-dry Riesling to balance the salty umami of the Jinhua ham. Accompany with crispy fried wonton skins or silver thread buns (Yin Si Juan) for a textural contrast. Follow this dish with a light steamed fish with ginger and scallions to maintain the elegant theme. Provide a small dish of high-quality white pepper for guests who enjoy an extra spicy kick.