Shark Fin Soup is nothing more than very tasty chicken soup. Without using real shark fin (we shouldn’t anyway since its cruel), we can make this delicacy with a bunch of left over chicken bones.
Everybody this is beat the bush today we’re gonna make some imitation shark fin soup shark fin soup is like a chinese delicacy you usually have this at a wedding in california because of the shark fin ban and also because of animal cruelty and stuff you can no longer buy shark fin is a bit strange that people would actually want to go eat the shark fin because the
The shark fin itself doesn’t taste like anything most of flavor actually comes from the chicken the pork and the virginia ham that’s inside i want something as close to it as possible while doing the less amount of work i’m just gonna put chicken in and it tastes like 95% there the main component of even the reo shark fin soup is prime chicken stock to be precise
It’s just the first boil of the chicken and you have to make it really rich with that let’s just get to it and make some imitation shark fin soup you need about three chicken carcasses you can see that i have some cooked ones here and some raw ones the raw chicken carcass has just left over from a whole chicken and these might be from like rotisserie chicken where
You pick you pick them clean first with your hand so you’re not eating off of them and making y’all gross remove the carcass and put it aside i froze all of these i partially unfroze them now we can use it in the soup or you can just use one full chicken with all the meat intact to boil put on all those bones in this boiling water it’s been about couple minutes
And you can see the soup is really cloudy notice when you first cook chicken bone it starts to bleed right that’s what’s going in the soup right now all the bleeding and that actually makes the suitcase kind of dirty and not good we don’t want this initial bleeding of the bone so i ritz these about two three times already now we’re ready to make our suit puts the
Clean bones back in fill it to about one and a half inches above the bones bring this back to a boil give them off all the foam on the top the more foam you skim off the better it will taste the clearer the super bowl taste you do this until all the foam is gone it may take about 20 minutes cover after you skim all the foam you should boil this on low for another
Hour and a half right now all there is in here is just water and chicken bones see all the little pieces of meat stuck on the chicken well they’ll leak out flavor into the soup pretty much after you boil it you’re gonna throw away all the chicken bones because all the flavor has been extracted and into the soup when you’re doing this you can skim off a lot of the
Fat that rises up here’s a lot of the foam that’s disappeared this is the foam that i scooped off can see it looks really not appetizing and you don’t want to drink this it’s been about half an hour and it seems like the foam has been coming up less and less often reduce the heat to a slow boil and then you can put a lid on it so it catches any kind of steam and
Then it’ll drip back down drain out all the bones i had to refrigerate the broth because i ran at a time you can actually pre make this prime chicken stock just cool it down and put it in a to-go container like this and then freeze it take a turkey breast and slice it into about twice the width of a matchstick a little white pepper just a tiny bit of starch and
Just mix it up this is about four tablespoons of starch this is the thickener and you just add about equal parts water in here and then mix it up usually i just my fingers until you can feel no more clumps later on it’ll settle down to the bottom so if you mix it into a liquid a bit right before you pour it that’s ready got some vermicelli noodles here and we’re
Gonna use two of these to make it seem like our imitation shark-fin okay bring some water to a boil and put the vermicelli in cook them for about two minutes while it’s cooking you can start to cut them down so that they’re all about two or three inches you don’t want to cook them too much because when you put it in the hot boiling soup it’s gonna cook a little
Bit more again so just drain this out that’s ready so this is our prime chicken stock you can see that it’s a little bit cloudy because there’s so much blowing in it it doesn’t really matter it’s very tasty right now i’m gonna use some of this superior dark soy sauce but one teaspoon of it is enough just to give it a little bit of dark color make it brown and then
I’m flavoring it with some of this fish sauce 4 teaspoons should be about enough so cannot of course just try it these floating things are just chicken skin i put in you don’t have to have those in there so i have this cornstarch it’s settled in a bit so i got to mix it up real quick right before i pour it in you pour it in like this you kind of stir it kind of
Drizzle it in if you pour it in all at the same time it might clump up this is the trick to get it very smooth the cornstarch has to be mixed with water first before you pour it in or else it will clump up as well you can see it’s turned into this thick gravy like thing if it’s not thick enough you have to thicken it some more with more time starch when i’m eyeballing
It if i see that it’s not thick enough so i like it a little bit thicker so i’m gonna put one more tablespoon of cornstarch mixture a total of 5 tablespoons of cornstarch mixture now this is almost ready but i still have this raw chicken here you want this chicken to be silky smooth it’s very important that you don’t overcook this chicken breast so let’s just put
That in and then you want to completely mix it up just turn off the heat if you cook the rest of the way i moved it over because i don’t want it to keep heating this is good enough just put in the vermicelli and it’s pretty much ready it seems like you should click the meat for a longer but really you don’t need to we’re gonna double-check so for serving some so
You can see we have the vermicelli noodle here it has this thick consistency pretty much ready to eat i’m gonna put in some of this diluted red vinegar in it and i would normally put in white pepper but i just broke it just now trying to push this aside so i’m gonna put some black pepper in instead so here and that’s it this is ready so that’s all there is to it
Shark fin soup normally if you go to chinese restaurants to buy this it would cost you something like 20 dollars a bowl if you’re just going to make a giant pot of this is as if you made something very valuable so let’s give it a try mm-hmm the vinegar gives it a little tart tasting and the vermicelli it’s like a very familiar texture of shark fin soup when i make
It for people i know usually they go crazy over the soup this is like the best kind of soup you can ever make thanks for watching and if you like this video don’t forget to give me a like and give me a comment down below if you have any questions and don’t forget to subscribe down here thanks for watching
Transcribed from video
Imitation Shark Fin Soup Recipe | BeatTheBush By BeatTheBush
