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2 to 3 cups chicken stock 
4 cups gansi tofu threads cut the same size
1/2 cup dried shrimp, soaked in cold water for at least 2 hours, then drained 
1/4 cup shredded ham 
3/4 cup shredded, cooked chicken 
2 tablespoons julienned fresh ginger, soaked in 1/3 cup cold water 
3 tablespoons julienned pickled kohlrabi (zacai), rinsed before cutting 
1/2 teaspoon sugar 
Salt to taste, if necessary 
1/4 cup julienned green onions 
1 teaspoon Asian sesame oil 

Bring the chicken stock to a boil in a wok or saucepan, add the gansi, dried shrimp and ham. The stock should nearly cover the ingredients. Cook until most of the stock is absorbed then add the chicken, ginger (including the soaking water) and kohlrabi and stir until heated through. Add the sugar and salt, adjusting the amounts to taste. 

Transfer to a serving bowl. Garnish with the onions and drizzle the sesame oil over all. Serves 4 to 6