There is nothing better than a hot, soothing broth to help you wind down after a long day.
Recipe by Tony Wan Chung-yiu, Chinese chef at Golden Leaf, Conrad Hong Kong.
*Featured in Crave’s Issue 91, February/March 2018
PREP & COOK TIME
2 hours; 1.5 hours
2 heads Chinese cabbage (brassica)
1 black mushroom
2pcs bamboo piths
1 slice of Chinese dry-cured ham
350ml clear chicken broth
Salt, to taste
1. Prepare the ingredients
- Thoroughly clean the black mushroom and remove the stem. Then soak the mushroom and bamboo piths in cold water until softened. Cut the Chinese cabbage into segments without removing the stem. Blanch Chinese cabbage in the boiling water for a minute, then dry and set aside.
2. Make the soup
- Bring the chicken broth to the boil. Place the broth and all the ingredients into a double-boiling jar and cover with the lid. Create a water bath by boiling water in a pot or wok, add the double-boiling jar and stew for an hour on low heat.
- Remove jar from the water bath. Season the soup with salt and serve.