This is a superior version of Pork Laurel, with crunchiness of bamboo shoots and Wooden Ears giving it an added texture.
In China this is a popular way of cooking chicken, and you'll have a little chicken left over for another dish.
For meat you can use pork, beef, chicken liver or kidney; for vegetable you can use spinach, Chinese leaves, green cabbage, mange-touts peas, lettuce or watercress.
This is a very colourful and delicious soup. When spinach is not in season, you can substitute lettuce or watercress.
The very first item a Chinese cook would prepare when starting work in the kitchen each morning is a good stock which is used for cooking throughout the day when required, and is the basis for soup making as well.
A simple-to-prepare dish from Peking which, when served side by side with 'agitated' prawns, gives an interesting contrast in texture and colour as well as flavour.
This is a famous recipe from Shanghai, traditionally served cold. Like the Cantonese white-cut chicken, it is very easy to make.
If you cook this dish in a fairly large quantity it can be served at a number of meals, or the leftovers can be used in other dishes such as Yangchow fried rice, or stir-fried ten varieties.