San Si Yu Chi

Shark Fins

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 6 ozs. of best dried shark fins
  • 4 ozs. of chicken meat
  • 2 ozs. of ham
  • 2 ozs. of bamboo shoots
  • 2 ozs. of fat, garlic, stock, sesame oil, salt, Chinese sauce.


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