Ingredients
250 g (about 1/2 lb) carp liver, 150 g (about 5 oz) chicken brains, 50 g (about 1/4 cup) baby bok choy, 15 g (about 1 tablespoon) cooked ham, 250 ml (about 1 cup) stock
Seasonings
20 g Shaoxing wine, 15 g each of scallions and water starch, 10 g each of ginger and cooked chicken fat, 2 g salt, 1 g white pepper, 1.5 g MSG.
Instructions
1. Wash the fish liver clean and place it in a pot of water with scallions, ginger, and Shaoxing wine to blanch, then remove and rinse in cold water; cook the chicken heads until done, split them open, and remove the chicken brains; slice the ham into willow-leaf-shaped pieces; wash the bok choy hearts and trim them into olive shapes.
2. Heat the wok over high heat, add oil to coat the pan, then pour in stock, fish liver, chicken brains, and ham. Bring to a boil over high heat, then reduce to low heat and let it simmer briefly.
3. In another pot, heat oil over high heat, then quickly stir-fry the vegetable hearts until they turn bright green, remove and drain the oil, then add the vegetable hearts to the pot with the fish liver, move to high heat, add salt and MSG to taste, stir well, thicken with a water and cornstarch slurry, drizzle with cooked chicken fat, and sprinkle with white pepper. This dish has a savory and aromatic broth with a unique flavor.