Bok Choy in Rich Broth
Tender baby bok choy served in a silky, golden broth studded with savory preserved egg, salty duck egg, and bits of ham. This elegant Cantonese dish brings restaurant-quality flavor to your home kitchen with minimal effort.
Story
This classic dish transforms simple bok choy into something special. The broth gets its luxurious texture from the preserved eggs, which break down slightly as they simmer, creating that signature creamy consistency.
Ingredients
baby bok choy
1 lb, about 6 heads
preserved egg (皮蛋)
1, peeled and diced
salted duck egg (咸鸭蛋)
1, peeled and diced
Chinese ham or ham
2 oz, diced
chicken stock
4 cups
vegetable oil
2 tbsp
green onions
2 stalks, sliced
ginger
1 inch, minced
salt
to taste
white pepper
a pinch
Instructions
1
Prep the ingredients
Cut the preserved egg and salted duck egg into small, uniform dice. Dice the ham into similar-sized pieces. Trim the root ends from the bok choy and give them a thorough rinse to remove any dirt between the leaves.
2
Blanch the bok choy
Bring a large pot of salted water to a rolling boil. Add the bok choy and cook for 2-3 minutes until the leaves are bright green and the stems are tender but still crisp. Drain well and arrange the bok choy in a serving bowl, spreading the leaves outward.
3
Build the broth
Heat oil in a wok or large pan over medium-high heat. Add the ginger and half the green onions, stirring for 30 seconds until fragrant. Toss in the preserved egg, salted duck egg, and ham. Cook for 2 minutes, letting the edges get slightly golden.
4
Finish and serve
Pour in the chicken stock and bring to a gentle simmer. Let it cook for 5-7 minutes until the broth takes on a slightly cloudy, rich appearance. Season with salt and white pepper. Carefully ladle the hot broth and all the goodies over the bok choy in the bowl. Garnish with remaining green onions and serve immediately while piping hot.
