There are wide variety of ingredients in Chinese cooking. The
ingredients that we normally see can be divided into two major
kinds: vegetable and animal. Vegetable ingredients can be
further divided into vegetables, beans, fresh fruits, dried
fruits, seasonings, vegetable fat, etc. Animal ingredients can
be further divided into meat, internal organs (not everyone
likes them), poltry, aquatic product, egg product. There are
also a selection of special ingredients that we don't often use
in our daily cooking. They are either rare and expensive that we
only see them in high class hotels or restuarants, or we use
them for special occasions, or from time to time when we want
something different for a change. Some of these inexpensive
special ingredients are getting more popular nowadays due to
their nutritional values and unique tastes.
In this chapter I'll introduce the two finest and most expensive
ingredients in Chinese cooking.
Shark Fins
Shark fins are one of the finest delicacies in Chinese food.
They are dried in one of two forms - whole or shredded and
formed into a square. The best are from Africa.
Method for preparation:
Wash shark fins and boil for 30 minutes
Soak in cold water for 2 hours and remove rough skin.
Simmer for another 3 hours and soak 4 hours in cold water.
Remove soft bones, be careful not to break shark fin pieces.
Change water and simmer for 3 hours.
Soak again in cold water until soft
Boil with fresh ginger for 1 ~ 2 times to remove smell from
shark fins. Place in deep casserole, add chicken soup stock and
steam for 1 hour. Do not use iron pot as shark fins will turn
dark in color.
Bird's Nest
Bird's nest, one of the most delicate ingredients in Chinese
cooking, is produced in Annam, Thailand and Singapore regions.
The Annam bird's nest is considered to be the best in both
quality and color.
Method for preparation:
Soak bird's nest for 3 ~ 4 hours in cold water, remove
pinfeathers and foreign particles with a pincette, rinse well
and soften in hot water.
Place softened bird's nest in soup stock seasoned with salt and
cooking wine, steam for about 30 minutes and serve.
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