Shark's Fin Soup
| Yield: | 6 Servings |
| Categories: |
| 4 | oz | Precooked and cleaned shark's fin |
| 4 | Dried Chinese mushrooms; 1 to 1 1/2 inches in diameter | |
| 1 | Whole chicken breast; about 3/4 pound | |
| 4 | c | Chicken stock; fresh or canned, or cold water |
| 1 | ts | Soy sauce |
| 1 1/2 | ts | Salt |
| 1/8 | ts | White pepper |
| 2 | tb | Cornstarch; dissolved in 3 tablespoons cold chicken stock, fresh or canned, or cold water |
| 1 | sl | Smithfield ham; 1/8 inch thick, cut into fine shreds 1 1/2 to 2 inches long and 1/8 inch wide |
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