SAN SI YU CHI (SHARK FINS)

INGREDIENTS :

• 1/2 lb. of best dried shark fins
• 1/4 lb. of chicken meat
• 2 ozs. of ham
• 2 ozs. of bamboo shoots
• 4 tablespoons of fat
• garlic
• stock
• sesame oil
• salt
• chinese sauce

METHOD :

1. Soak the shark fins in water for 20 hours.
2. Put them in a large saucepan with abundant amount of water and 1 clove of garlic, bring to the boil and simmer for 4 hours.
3. When done, drain and remove the meat from the fins.
4. Put the fins in a bowl, cover with the fat and steam for 2 hours.
5. Remove the fat and dry the shark fins thoroughly.
6. Cut the chicken, ham, and bamboo shoots into very thin slices.
7. Put the fins in a saucepan, cover with the stock and boil for 5 minutes.
8. Add the chicken, ham, and the bamboo shoots and boil for another 5 minutes.
9. Add a drop of sesame oil, a little salt, and few drops of chinese sauce.
10. Serve with chinese sauce.

INGREDIENTS :

• 1/2 lb. of best dried shark fins
• 1/4 lb. of chicken meat
• 2 ozs. of ham
• 2 ozs. of bamboo shoots
• 4 tablespoons of fat
• garlic
• stock
• sesame oil
• salt
• chinese sauce

METHOD :

1. Soak the shark fins in water for 20 hours.
2. Put them in a large saucepan with abundant amount of water and 1 clove of garlic, bring to the boil and simmer for 4 hours.
3. When done, drain and remove the meat from the fins.
4. Put the fins in a bowl, cover with the fat and steam for 2 hours.
5. Remove the fat and dry the shark fins thoroughly.
6. Cut the chicken, ham, and bamboo shoots into very thin slices.
7. Put the fins in a saucepan, cover with the stock and boil for 5 minutes.
8. Add the chicken, ham, and the bamboo shoots and boil for another 5 minutes.
9. Add a drop of sesame oil, a little salt, and few drops of chinese sauce.
10. Serve with chinese sauce.