Chinese Cabage soup with Dried Shrimps (Chines Cabbag Sup with Drid Shrimmp)

Written By Lucy Pinder on Wednesday, September 9, 2009 | 11:05 PM

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

1. 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.

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.

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