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

Procedures :
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.
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Category : Soups