San Si Yu Chi

Name: San Si Yu Chi (Shark Fins)
Cuisine: China
Ingredients: 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.; 2 ozs. of fat, garlic, stock, sesame oil, salt, Chinese sauce.; 2 ozs. of fat, garlic, stock, sesame oil, salt, Chinese sauce.; 2 ozs. of fat, garlic, stock, sesame oil, salt, Chinese sauce.; 2 ozs. of fat, garlic, stock, sesame oil, salt, Chinese sauce.; 2 ozs. of fat, garlic, stock, sesame oil, salt, Chinese sauce.

Shark Fins

Preparation info

Difficulty
Medium

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

6 ozs. of best dried shark fins
4 ozs. of chicken meat
2

Asia
China
Soup
Gluten-free

Method

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 ho