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Ingredients:
7 oz (200 g) fresh bean curd (tofu)
2 oz (50 g) Chinese ham
5 oz (150 g) bamboo shoots, fresh or canned
7 oz (200 g) Chinese cabbage (bok choy)
6 cups (1,500 ml) chicken stock
2 tsp (10 g) dried shrimps, soaked and chopped
2 large sized (10 g) dried Chinese black
mushrooms, reconstituted and sliced
1/2 tsp
scallions, shredded
1/2 tsp fresh
ginger, shredded
1 tbsp salt, or to taste
1 tsp melted chicken fat
1/4 tsp MSG (optional)
Directions:
1. Slice the bean curd into thin triangles. Slice
the Chinese ham, bamboo shoots and cabbage.
2. 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.
More delicious Chinese recipes can be found in ChineseFoodDIY's Chinese cookbook
"Real & Healthy
Chinese Cooking".
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