Ingredients:- 10 1/2 oz (300 g) hearts of Chinese cabbage (bok choy)
- 2 Chinese black mushrooms, soaked3 tbsp (50 g) dried shrimps, soaked
- 1/2 tsp salt, or to taste
- 2 tsp Chinese ham, sliced
- 1 tsp melted chicken fat
Directions:
- 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.
- 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.