Ingredients
200 g bamboo fungus, 150 g chicken breast, 50 g cooked ham, 25 g rehydrated shiitake mushrooms, 20 g cooked winter bamboo shoots, 6 baby bok choy.
Seasonings
A pinch each of salt, MSG, white pepper powder, and sesame oil, 2 teaspoons each of Shaoxing wine and water starch slurry, and 1500 g (about 6 1/3 cups) of chicken broth.
Preparation
1. Remove the sinew from the chicken breast, rinse clean, and slice thinly. Place the slices in a bowl.
2. Add a pinch of salt, MSG, and water starch, then mix well to coat.
3. Rinse the bamboo fungus in warm water and soak until softened, trim off both ends, and cut into segments; slice the cooked ham, cooked winter bamboo shoots, and rehydrated shiitake mushrooms into small pieces.
4. Blanch the bamboo fungus, bamboo shoot slices, and shiitake mushroom slices in boiling water briefly, then remove and drain.
Steps
1. Place a clean pot over heat, pour in chicken broth, add a pinch of salt and cooking wine, and bring to a gentle simmer.
2. Add the bamboo fungus, bamboo shoot slices, and shiitake mushroom slices, blanch until cooked, then remove and place into a bowl, discarding any impurities from the original broth.
3. Then add the chicken slices, bok choy hearts, and cooked ham slices, blanching until cooked through and infused with flavor, then transfer to the bowl containing the bamboo fungus.
4. Pour the remaining chicken broth into a clean pot and bring to a boil, then season with salt, MSG, and white pepper.
5. Pour the hot soup over the chicken slices and bamboo fungus in a serving bowl, then drizzle with sesame oil and serve.