1. Put the shark's fin in a kettle, and add 8 cups of the water, barely covering. Bring to a boil and cook, turning the pieces often as they cook, about 30 minutes. Drain and chill under cold running water. Drain. 2. Put the shark's fin in a mixing bowl, and add cold water to cover. Let stand 24 hours. 3. Meanwhile, put the mushrooms into a mixing bowl, and add warm water to cover. Let stand 30 minutes or longer. Drain and squeeze dry. Cut the mushrooms into fine shreds and set aside. There should be about 2/3 cup. 4. Thinly slice the bamboo shoots, and stack the slices. Cut the slices into the thinnest possible shreds. There should be about 1/2 cup. 5. Using the fingers, pull the chicken breast meat into the finest possible shreds. There should be about 2/3 cups. 6. Drain the shark's