Hong Kong-Style Fake Shark Fin Soup 港式碗仔翅
Very popular Hong Kong-style soup, not make with shark fin, don’t worry! We use the rice noodles instead, it does feel like shark fin on its look (or not!) But it is very simple and delicious soup that many people like it in Hong Kong.
I always make this soup whenever I have some leftover chicken, with my homemade chicken broth, it make the soup taste even better. You can easily cook this at home in less than 30 minutes, very comforting and delicious!
這是非常受歡迎的港式碗仔翅，其實是仿魚翅羹，用粉絲代替魚翅，加入冬菇、肉絲，簡單的調味，卻是香港人非常喜歡的湯品。
自己在家做，材料更豐富，做法簡單，30分鐘內完成。煮一大鍋，一家人分享，美味又飽足！
Preparation: Soak the Chinese vermicelli noodles in water until soften, cut it few times. Marinate the pork/ chicken with some soy sauce, sugar and corn starch. Or you can used leftover chicken. Cut the shiitake mushrooms and black fungus into thinly slices.
In a large pot, bring the chicken broth into boil, then add in meat, shiitake mushrooms and black fungus. Once it boils, turn to low heat and cook for 10 minutes. Then return the heat to medium high, add in all seasoning and vermicelli noodles. Cook for 2 minutes.
Mix the water chestnut flour with 2 tablespoons of water, then add in the soup, keep stirring and soup will thicken. Remove from heat, add in beaten egg, let it set for 5 seconds, then use chopsticks to stir to make egg drop. Enjoy! 
預備材料：將粉絲浸軟，剪數下。用少許生油、糖和生粉醃豬肉，將香菇和黑木耳切幼絲。
在大煲內，煮沸雞湯及豬/雞肉，下冬菇及木耳，轉小火煮10分鐘。再轉中火，加入所有調味料及粉絲拌勻，煮約兩分鐘。
將馬蹄粉／生粉和2湯匙水拌勻，加入湯內拌勻至濃稠，離火，再加雞蛋， 用筷子拌勻即成！
- 70 gram pork/ chicken
- 40 gram black fungus
- few shiitake mushrooms
- 50 gram Chinese vermicelli noodles
- 1 egg
- 800 ml chicken broth
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 2 tablespoons water chestnut flour
- 材料：
- 豬肉／雞肉 70克
- 黑木耳 40克
- 冬菇 數隻
- 粉絲 50克
- 雞蛋 1隻
- 雞湯 800毫升
- 馬蹄粉 1－2湯匙
- 老抽 2湯匙
- 生抽 1湯匙
- Preparation: Soak the Chinese vermicelli noodles in water until soften, cut it few times. Marinate the pork/ chicken with some soy sauce, sugar and corn starch. Or you can used leftover chicken. Cut the shiitake mushrooms and black fungus into thinly slices.
- In a large pot, bring the chicken broth into boil, then add in meat, shiitake mushrooms and black fungus. Once it boils, turn to low heat and cook for 10 minutes. Then return the heat to medium high, add in all seasoning and vermicelli noodles. Cook for 2 minutes.
- Mix the water chestnut flour with 2 tablespoons of water, then add in the soup, keep stirring and soup will thicken. Remove from heat, add in beaten egg, let it set for 5 seconds, then use chopsticks to stir to make egg drop. Enjoy!
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