Ingredients
Green cabbage hearts, chicken breast, egg yolks, ham slices, winter bamboo shoots, and shelled shrimp, each to taste.
Seasonings
lard, salt, cooking wine, MSG, chicken broth, chicken fat, and cornstarch, each to taste.
Instructions
1. Wash the bok choy hearts, trim the root ends into olive shapes, cut a cross pattern into them, and trim off the leaves; slice the chicken breast into willow-leaf-shaped pieces, place in a bowl, and mix with egg yolk and cornstarch.
2. Heat a wok over high heat and add lard. When the oil reaches about 40% hot (about 140°C/285°F), add the vegetable hearts and stir with a metal spatula until they turn bright green. Remove and drain the oil. Add the chicken breast to the wok and quickly fry until just cooked, then remove and drain the oil.
3. Place some of the vegetable hearts at the bottom of the clay pot to form a base, then arrange the remaining vegetable hearts in order along the edge of the pot. Layer the ham slices, winter bamboo shoot slices, and chicken breast slices in a circular pattern on top of the vegetable hearts, garnish the center with the shelled shrimp, then add salt, wine, MSG, and chicken broth. Bring to a boil over high heat, then reduce to low heat and simmer for 15 minutes. Drizzle with chicken fat and serve. This dish has a yellow-green color, intact vegetable hearts, and tender, melt-in-your-mouth greens.