Quick Superior Broth Baby Bok Choy
Ingredients
- as needed Baby bok choy
- 1 Century egg
- as needed Jinhua ham slices
- as needed Salt
- 2 Salted duck egg
- as needed Chopped scallions
- a pinch White pepper
- as needed Cooking oil
Instructions
- Prepare all the ingredients. I'm using Jinhua ham slices here — they bring a natural savory depth. You can swap in ham sausage or luncheon meat if you prefer.
- Roughly chop the salted duck eggs and century eggs into chunks, dice the ham, and slice the scallions. Choose salted duck eggs with rich, oozing yolks — they give the broth a gorgeous golden color and intense flavor.
- Heat oil over medium heat. When the oil is about 30–40% hot, add the salted duck egg and century egg pieces, mashing them with a spatula.
- Stir-fry over medium-low heat for 2–3 minutes until the mixture starts bubbling — that's when it's ready.
- Pour in boiling water — it must be boiling water. Turn the heat up to high.
- Add the Jinhua ham slices.
- Add the baby bok choy.
- Cover with a lid and cook over high heat for 2–3 minutes. Before serving, season with salt and a pinch of white pepper. (Chicken bouillon or MSG is optional — up to you.) Sprinkle with scallions. Done!
- Serve! The broth is golden and rich — absolutely delicious with a bowl of rice.
