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Chinese Cabbage Soup with Dried Shrimps
Serves:
Added By: 
stableford
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
Method
- 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.
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