Shark's Fin Soup - serves 6

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.