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  • Hong Kong Style Faux Shark’s Fin Soup

Hong Kong Style Faux Shark’s Fin Soup

  • Difficulty
  • Serves
  • Preparation

    10mins

  • Cooking

    20mins

What You Will Need

Made with
Lee Kum Kee products

How to make it

Soak Black fungus, mushrooms and Chinese vermicelli in water until soften.

Shred chicken breast, bamboo shoots, soaked black fungus and mushrooms.
Pour over water, cover and bring to the boil over a high heat. Add chicken breast, mushroom, black fungus, bamboo shoots and Chinese vermicelli. Cook for 5 minutes or until done.
Add seasonings and keep stirring until soup thicken. Remove from the heat, stir in egg mixture.
Add in beaten egg and stir after 5 seconds.
Serve with Seasoned Red Vinegar.