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| 7 oz (200 g) fresh bean curd
(tofu) |
| 5 oz (150 g) bamboo shoots,
fresh or canned |
| 6 cups (1,500 ml) chicken
stock |
| 2 large sized (10 g) dried
Chinese black mushrooms, reconstituted
and sliced |
| 1/2 tsp fresh ginger, shredded
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| 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
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| 1 tbsp salt, or to taste |
| 1/4 tsp MSG |
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 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.
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