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Ingredients:
10 1/2 oz (300 g) hearts of Chinese cabbage (bok
choy)
2 Chinese black mushrooms, soaked
3 tbsp (50 g) dried shrimps, soaked
1/2 tsp salt, or to taste
2 tsp Chinese ham, sliced
1 tsp melted chicken fat
Directions:
1. Cut cabbage hearts into 1/2 inch by 1 1/4 inch (1
cm by 3 cm) strips. Blanch briefly in boiling water
and drain. Halve the mushrooms and discard the
stems.
2. Pour the stock into a pot and add the ham,
mushrooms, shrimps, cabbage, and salt. Bring to a
boil and skim off any foam. Simmer until the cabbage
hearts are very tender. Pour into a tureen, sprinkle
with the chicken fat, and serve.
More delicious soup and stew recipes can be found in
Nicholas Zhou's Chinese cookbook
"Real & Healthy
Chinese Cooking". |
