Ingredients
500 g whole shark fin, rehydrated (if available, Luzon yellow fin is best), 1 hen, 1 pork hock, and an appropriate amount of clear broth.
Seasonings
Ginger slices, scallions, salt, Shaoxing wine, water chestnut flour, and chicken fat, each to taste.
Instructions
1. Place the whole shark fin into a pot of clear broth, add scallions, ginger, and wine, and bring to a boil three times. Remove the shark fin and squeeze out the excess moisture to eliminate any fishy odor.
2. Split the hen open, remove the innards, and rinse clean; also clean and trim the pork hock, then blanch both together in a pot of boiling water to remove any blood.
3. Use a clay pot, place a bamboo mat at the bottom, lay the shark fin on the mat, cover it with chicken and pork hock, add clear broth, then braise over low heat until tender (about 3 hours), discard the pork hock and chicken, pour the shark fin and liquid into another pot and reduce the sauce, mix salt with water chestnut starch, add to the pot to make a thin slurry, drizzle with an appropriate amount of chicken fat, and serve.