Baby Cabbage in Superior Broth上湯娃娃菜
A classic Cantonese dish featuring tender baby cabbage simmered in a rich, savory superior broth. Simple yet elegant, highlighting the natural sweetness of the cabbage.
01Ingredients
- 500g baby cabbage
- 500ml chicken stock
- 10g dried scallops, rehydrated and shredded
- 5g Jinhua ham, finely diced
- 1 clove garlic, minced
- 1 tbsp cooking oil
- Pinch of salt
- Pinch of sugar
Nutrition (per serving)156kcal
- Protein12.5g
- Carbs8.2g
- Fat7.8g
Fiber 2.1 gSodium 542 mg
02Steps
- Prepare the cabbage. Wash and trim the ends of the baby cabbage. Cut each cabbage lengthwise into quarters or halves, depending on size.
- Sauté aromatics. Heat oil in a wok or large pan over medium heat. Add minced garlic and stir-fry until fragrant.
- Add broth and flavorings. Pour in chicken stock. Add rehydrated dried scallops and diced Jinhua ham. Bring to a boil.
- Cook the cabbage. Add the prepared baby cabbage to the superior broth. Season with a pinch of salt and sugar.
- Simmer. Cover the wok/pan and simmer for 5-7 minutes, or until the cabbage is tender and has absorbed the flavors of the broth.
- Serve. Transfer the baby cabbage and broth to a serving dish and serve hot.
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