Ingredients
600 g (about 1.3 lbs) chicken broth, 3 heads of bok choy hearts, 100 g (about 1/2 cup) milk.
Seasonings
25 g (about 2 tablespoons) wet starch, 25 g (about 2 tablespoons) scallion-ginger oil, 15 g (about 1 tablespoon) chicken fat, 15 g (about 1 tablespoon) cooking wine, 4 g (about 1 teaspoon) MSG, and 4 g (about 1 teaspoon) salt.
Instructions
1. First, wash the cabbage hearts thoroughly and cut each one lengthwise into 6 wedges, keeping the leaves attached at the core; set aside. Place a wok over heat, add 500 g (about 2 cups) chicken broth, 2 g salt, and 2 g MSG, then add the cabbage hearts and simmer until tender. Remove the cabbage hearts, drain off the liquid, tear each wedge open along the leaves, and arrange neatly on a serving plate.
2. Heat the scallion-ginger oil in a wok or saucepan over high heat, then add 100 g (about 1/2 cup) chicken broth and the cooking wine. Stir in 2 g each of salt and MSG (or to taste). Once it comes to a boil, add the vegetable hearts, reduce the heat to low, and simmer for 5 minutes. Pour in the milk, bring to a boil again, then thicken with the prepared cornstarch slurry. Drizzle in a little more scallion-ginger oil, flip the vegetables over carefully, and finish with a splash of chicken oil before serving. This dish features a creamy, milky-white broth that is wonderfully savory, with tender, melt-in-your-mouth vegetable hearts.