10 1/2 oz hearts of Chinese cabbage (bok choy)
2 Chinese black mushrooms, soaked
3 tbsp dried shrimps, soaked
Salt to taste
2 tsp Chinese ham, sliced
1 tsp melted chicken fat

Chinese Cabbage Soup With Dried Shrimp

1. Cut cabbage hearts into 1/2 inch by 1 1/4 inch strips. Blanch briefly in boiling water and drain. Halve the mushrooms and discard the stems.
2. Pour the stock into a pot and add the ham, mushrooms, shrimps, cabbage, and salt.
3. Bring to a boil and skim off any foam. Simmer until the cabbage hearts are very tender.
4. Pour into a tureen, sprinkle with the chicken fat, and serve.