Shang Palace

Ingredients 

• 250g tofu skin 
• 5g black mushroom 
• 75g bamboo shoot 
• 60g river shrimp 
• 25g Jinhua ham 
• 100g chicken 
• 50g spinach 
• 5g salt 
• 5g chicken broth 
• 2g pepper powder 

Method 

1. Shred the tofu skin, black mushroom, bamboo shoot and Jinhua ham. 
2. Slit along the back of river shrimp to remove the black vein. 
3. Bring water to a boil in a wok. Place tofu skin, black mushroom, bamboo shoot and spinach into the boiling water for 15 seconds.  
4. Bring the chicken stock to a boil, add tofu skin, black mushroom, bamboo shoot and spinach.  
5. Place them on a serving dish and add the shredded Jinhua ham on the meal. 

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