Shark's Fin Soup

You'll Need

• 4 dried black mushrooms
• 2 scallion stalks
• Fresh ginger root
• 16-oz can shark's fin
• 2 tbsp sherry
• 4 cup water
• 1 chicken breast
• 2 scallion stalks
• 3 tbsp oil
• 5 cup stock
• 1 tsp salt
• 2 tbsp sherry
• 2 tbsp cornstarch
• 1 cup Stock

 Soak dried mushrooms.
Trim scallion stalks; slice ginger root and combine in a pan with canned shark's fin, sherry and water.
Bring to a boil, then simmer, covered, 15 minutes. Drain shark's fin, discarding liquid, scallions and ginger root.
Meanwhile skin, bone and shred chicken breast. Shred soaked mushrooms; cut remaining scallions in 2-inch sections.
Heat oil. Brown scallion sections lightly and discard. Add chicken shreds and stir-fry until they lose their pinkness (about 1 minute).
Add stock, salt, shark's fin, mushrooms, and remaining sherry. Bring to a boil; then simmer, covered, 30 minutes.
Blend cornstarch and remaining cold stock; then stir in to thicken soup, and serve