Seasonings
50 g dried shrimp, 150 g chicken breast, 100 g shiitake mushrooms, and a small amount of Chinese flowering cabbage (choy sum).
Seasonings
A small amount of shredded ginger, salt to taste, 1/2 teaspoon MSG (or omit), 1500 g (about 6 1/2 cups) mushroom broth, 1 tablespoon each of cooking wine and scallion oil.
Steps
1. Rinse the chicken breast, then shred it; remove the stems from the shiitake mushrooms, rinse them, and score a crosshatch pattern on the caps; rinse the Chinese flowering cabbage.
2. Place the pot over heat, add scallion oil and heat until hot. Stir-fry the shredded chicken, ginger, and dried shrimp for a moment, then splash in the cooking wine. Pour in the mushroom broth, add the shiitake mushrooms and salt, and bring to a boil. Reduce the heat to low and simmer for 30 minutes. Finally, add the baby bok choy and MSG, cook until the flavors meld, then transfer to a bowl and serve.