Dried Shrimp with Bok Choy Hearts

Name: Dried Shrimp with Bok Choy Hearts
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 500 g bok choy hearts (trim off the tough ribs and cut into petal-shaped pieces); 30 g large dried shrimp (rinse and steam until soft); 15 g cooking wine; 2 g ground pepper; 50 g lard; 10 g scallions (cut into short sections); 10 g ginger (sliced); 300 g chicken stock; 2 g salt; 1 g MSG; 10 g bean starch (mix with water to make a moderately thin thickening slurry); 10 g clarified chicken fat

Blanched baby bok choy hearts, trimmed of tough stems, are braised with steamed golden dried shrimp, then finished with a cornstarch slurry and a drizzle of hot oil for a savory, fresh, and aromatic result.

45 min

Easy

0 favorites

Ingredients

bok choy hearts (trim off the tough ribs and cut into petal-shaped pieces) 500 g

large dried shrimp (rinse and steam until soft) 30 g

cooking wine 15 g

ground pepper 2 g

lard 50 g

scallions (cut into short sections) 10 g

ginger (sliced) 10 g

chicken stock 300 g

salt 2 g

MSG 1 g

bean starch (mix with water to make a moderately thin thickening slurry) 10 g

clarified chicken fat 10 g

Instructions

Prepare the bok choy

Trim the tough ribs from the bok choy hearts, wash them, and drain. Blanch in boiling water until just cooked, then transfer to cold water to cool. Drain again and gently squeeze out the excess water before cutting the leaves into petal-shaped pieces.

Prepare the dried shrimp

Rinse the large dried shrimp and place them in a bowl. Add broth, cooking wine, and ground pepper, then steam until soft and thoroughly cooked. Remove from the steamer.

Cook

Heat a wok over high heat and melt the lard in it, heating it to about 100°C. Add the scallion sections and sliced ginger, and stir-fry briefly. Pour in the chicken stock and bring it to a boil, then remove the ginger and scallions. Add the salt, ground pepper, cooking wine, MSG, dried shrimp, and bok choy hearts. Cook until everything is fully cooked and the flavors have blended.

Plate and thicken the sauce

Lift out the bok choy hearts and arrange them neatly on a plate. Place the dried shrimp on top. Add the bean starch slurry to the wok and stir to thicken to a moderately thin consistency. Stir in the chicken fat until evenly combined, remove the wok from the heat, and pour the sauce over the arranged vegetables to serve.