Ingredients
150 g bok choy hearts, 50 g (about 1/4 cup) rehydrated dried scallops.
Seasonings
1 teaspoon salt, 1/2 teaspoon chicken bouillon powder, 1 tablespoon Shaoxing wine, a dash of oyster sauce, 1000 g (about 4 cups) broth.
Steps
1. Wash the rehydrated dried scallops and tear them into fine shreds; trim the roots off the bok choy, wash, and drain well.
2. Place a pot over high heat and bring the broth to a boil. Add the shredded dried scallops and cook for about 30 minutes, then add the bok choy hearts and cook briefly. Stir in oyster sauce, salt, chicken bouillon, and cooking wine, and simmer for 10 minutes until the flavors meld. Serve directly in a bowl.