Ingredients
500 g (about 1 lb) baby bok choy hearts, 30 g (about 1 oz) large dried shrimp, 300 g (about 1 1/4 cups) chicken broth.
Seasonings
15 g cooking wine, 2 g each of white pepper and salt, 50 g lard, 10 g each of scallion segments, ginger slices, water starch, and chicken fat, and 1 g MSG.
Instructions
1. Peel the tough outer skin and remove the strings from the baby bok choy hearts, wash them, drain, blanch in boiling water until just tender, then transfer to cold water to cool, drain, gently squeeze out excess water, and cut into bite-sized pieces.
2. Wash the dried shrimp, place them in a bowl with broth, cooking wine, and white pepper, then steam until soft and tender.
3. Place a wok over high heat, add lard and heat to about 100°C (212°F). Briefly stir-fry scallion sections and ginger slices, then add chicken broth and bring to a boil. Remove the ginger and scallions, then add salt, white pepper, Shaoxing wine, MSG, dried shrimp, and Shanghai bok choy hearts. Cook until tender and fully flavored. First, neatly arrange the bok choy hearts on a serving plate, then place the dried shrimp on top. In the wok, thicken the remaining liquid with a slurry of water and potato starch to create a light gravy, stir in chicken fat, and pour the gravy over the bok choy hearts. This dish features vibrant emerald-green color, a savory and fresh aroma, and a tender, refreshing texture.