2 large sized (10 g) dried Chinese black mushrooms, reconstituted and sliced
1/2 tsp fresh ginger, shredded
1 tsp melted chicken fat
2 oz (50 g) Chinese ham
7 oz (200 g) Chinese cabbage (bok choy)
2 tsp (10 g) dried shrimps, soaked and chopped
1/2 tsp scallions, shredded
1 tbsp salt, or to taste
1/4 tsp MSG
RECIPE
Slice the bean curd into thin triangles. Slice the Chinese ham, bamboo shoots and cabbage.
Lay the cabbage slices in the bottom of a casserole and pour in the stock. Put the bean curd on top of the cabbage. Then sprinkle with the shrimps, bamboo shoots, ham slices, black mushrooms, scallions, ginger, and salt. Bring to a boil over medium heat, then turn the to low and simmer for 15 minutes. Add the MSG and sprinkle with the chicken fat. Remove and serve.
Slice the bean curd into thin triangles. Slice the Chinese ham, bamboo shoots and cabbage.
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