Hong Kong White Vegetable With Bamboo Pith & Superior Stock

Ingredients

4 pieces bamboo pith
150g chicken stock
400g Hong Kong siew pak choy (also called chee kang pak)
2 tsp Hong Kong flour
50g crab roe

Method :

Soak bamboo pith in hot water, changing water constantly until it clears. Remove, trim into rectangular slices (2" x 1") and simmer in chicken stock for 10 minutes.

Blanch vegetables in hot water to soften; do not overcook them. Drain off water and arrange the vegetables on a plate in a circular pattern.

Remove bamboo pith from stock and place on top of the vegetables.

Heat remaining chicken stock and thicken with hong kong flour. Stir well and pour over vegetables and bamboo pith.

Garnish with crab roe.

From Kuali.com