Ingredients
100 g bamboo shoot tips, 65 g each of rehydrated shiitake mushrooms and fresh button mushrooms, 20 g dried bamboo fungus, 14 g baby bok choy hearts, and 400 g chicken broth.
Seasonings
MSG, water chestnut flour, salt, and sugar to taste, 13 g (about 1 tablespoon) oyster sauce, 40 g (about 3 tablespoons) chicken fat.
Instructions
1. Place bamboo shoot tips, winter mushrooms, button mushrooms, and bamboo fungus in a wok of warm oil and fry over low heat briefly, then add 300 g (about 1 1/4 cups) chicken broth, 15 g (about 1 tablespoon) chicken fat, oyster sauce, MSG, and sugar to taste, and braise for about 5 minutes until cooked; arrange each ingredient separately in the center of a plate in a petal shape.
2. Just before serving, steam the dish in its original plate for about 10 minutes. Meanwhile, stir-fry the bok choy hearts in hot lard, add seasonings to taste, and cook over low heat until tender. Remove and arrange around the edge of the platter. Finally, pour out a small amount of the reserved liquid from cooking the bamboo shoots and other ingredients, thicken with a mixture of water chestnut flour and chicken fat, then pour the sauce over the dish. This dish has a light yellow color, a savory and aromatic flavor with a pleasant crunch, and is suitable for all seasons.