Ingredients
1 grass carp (about 750 g / 1.5 lbs), 25 g cooked ham, 50 g each of rehydrated shiitake mushrooms and cooked chicken breast, 100 g baby bok choy, 500 g (about 2 cups) clear broth.
Seasonings
20 g cooking wine, 7 g salt, 2 g MSG (or chicken bouillon), 10 g cornstarch, 10 g cooked chicken fat (or sesame oil).
Instructions
1. Take the grass carp fillet, slice it, then place it on a cutting board dusted with cornstarch and gently pound it into thin fish slices using a small wooden mallet.
2. Bring water to a boil, add the fish slices and cook until done, then remove and cool in cold water before cutting into strips; finely shred the cooked ham, mushrooms, and cooked chicken breast into thin strips.
3. Blanch the fish slices and bok choy hearts in boiling water, then remove and drain. Pour clear broth into a wok, add the fish slices, bok choy hearts, salt, and cooking wine. Bring to a boil over medium heat, skim off any foam, then add shredded shiitake mushrooms, cooked chicken breast, cooked ham, and MSG. Drizzle with chicken fat, transfer to a soup bowl, and serve.