Ingredients
1000 g (about 4 cups) good chicken broth, 250 g (about 1/2 lb) tender napa cabbage hearts, 100 g (about 1 cup) shredded carrot.
Seasonings
2 g MSG (or omit), 5 g each of scallion, ginger, salt, and Shaoxing wine.
Instructions
1. Cut the scallions into sections; slice the ginger and lightly crush it with the flat side of a knife; wash the bok choy hearts, split them in half lengthwise, and cut them into uniform lengths.
2. Add the chicken and water to the pot, then add the scallions and ginger. Bring to a boil, then add the cabbage hearts and cook until they are about 80% done. Remove the cabbage hearts, discard the broth, and add chicken broth, salt, MSG, and cooking wine. Bring to a boil again, then add the cabbage hearts and shredded carrot. As soon as it returns to a boil, remove from heat.