Bean Curd Casserole
1/2 teaspoon minced fresh ginger
5 oz (150 g) bamboo shoots, fresh or canned
6 cups (1500 ml) chicken broth
7 oz (200 g) of fresh tofu
2 large (10 g) dried Chinese black mushrooms, reconstituted and sliced
C. 1 tsp melted chicken fat
2 oz (50 g), Chinese ham
Cut the tofu into thin triangles. Chinese Cut the ham, bamboo shoots and cabbage.
Place the sliced cabbage in the bottom of a saucepan and add broth. Place bean curd on top of cabbage. Then sprinkle with shrimp, bamboo shoots, sliced ham, black mushrooms, shallots, ginger and salt. Bring to a boil over medium heat, then turn to low and simmer for 15 minutes. Add MSG and sprinkle with chicken fat. Remove and serve.