163. Chinese Cabbage Soup with Dried Shrimps,Shandong Style
10 1/2 oz (300 g) hearts of Chinese cabbage (bok choy)
2 Chinese black mushrooms, soaked
2 cups (500 ml) high stock (see p. 17)
3 tbsp (50 g)dried shrimps, soaked
1/2 tsp salt, or to taste
2 tsp Chinese ham, sliced
1tsp melted chicken fat
1. Cut cabbage hearts into 1/2 inch by I 1/4 inch ( 1 cm by 3cm) strips. Blanch briefly in boiling water and drain. Halve the mushrooms and discard the stems.
2. 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.