Ingredients
250 g (about 1/2 lb) chicken breast, diced, 1 egg white, 12 dried shiitake mushrooms, 40 g (about 1.4 oz) dried scallops, 75 g (about 2.6 oz) bamboo shoots, 50 g (about 1.8 oz) cleaned bok choy or spinach.
Seasonings
5 g scallion segments, 5 g ginger slices, 1 teaspoon salt, 1/3 teaspoon white pepper, 600 g (about 2 1/2 cups) chicken broth, 1 tablespoon each Shaoxing wine, cornstarch slurry, and vegetable oil.
Steps
1. Marinate the diced chicken with salt, cooking wine, white pepper, egg white, and water starch until flavorful; rinse the shiitake mushrooms, then shred them; remove the bamboo shoot shells, boil until cooked, and slice; blanch the bamboo shoot slices, shredded shiitake mushrooms, and greens until just tender.
2. Bring the broth to a boil in a pot, add the diced chicken and cook until done, then remove and place in a serving bowl. In the same pot, add the shredded shiitake mushrooms, bamboo shoot slices, and dried scallops, and cook until fragrant. Season with salt and pepper, then pour over the chicken. Garnish with greens and serve.