Baby Cabbage in Superior Broth
A delicate and flavorful dish featuring tender baby cabbage simmered in a rich broth with century egg and ham. This easy home-style soup is light yet satisfying, perfect as a starter or a light main course.
Ingredients
9 items- Baby cabbage 2 heads
- Century egg (preserved duck egg) 1
- Ham (or luncheon meat) 30g
- Garlic 3 cloves
- Chicken broth (or water + 1 tsp chicken powder) 300ml
- Salt 1/2 tsp
- White pepper 1/4 tsp
- Cornstarch slurry (1 tbsp starch + 2 tbsp water) 1 tbsp
- Cooking oil 1 tbsp
Nutrition
Steps （5 steps）
Prepare the ingredients: rinse the baby cabbages under running water and drain. On a cutting board, cut each cabbage lengthwise into quarters, ensuring each piece has a portion of the core for a neat presentation. Peel and dice the century egg into small cubes; dice the ham similarly; slice the garlic thinly. Set aside.
Sauté the aromatics: place a wok or pot over high heat and add 1 tablespoon of oil, swirling to coat. When the oil is moderately hot (around 160°C), add garlic slices and stir-fry for about 10 seconds until fragrant. Add the diced century egg and ham, then reduce heat to low and cook for about 1 minute, until the century egg is lightly browned and aromatic.
Add the broth: pour in 300 ml of chicken broth and bring to a boil over high heat, then reduce to medium heat. Gently place the quartered baby cabbages into the broth, spreading them apart. Cover and cook for about 5 minutes, turning once halfway, until the cabbage becomes tender and the thick parts turn translucent.
Season and thicken: uncover, maintain medium heat, and season with 1/2 tsp salt and 1/4 tsp white pepper. Stir well. Re-stir the cornstarch slurry, then drizzle it around the edges of the pot while gently stirring. Cook for about 30 seconds until the broth lightly thickens, enough to coat the back of a spoon.
Plate: using chopsticks, carefully transfer the baby cabbage to a serving plate, arranging them neatly. Pour the remaining broth with ham and century egg over the cabbage. Garnish with chopped green onions or goji berries if desired. Serve immediately.
Tips
1. If you don't have broth, water with 1 tsp chicken bouillon and a pinch of dried shrimp can be used. 2. Do not overcook the cabbage; it should remain slightly crisp-tender. 3. Sautéing the century egg first releases its unique aroma. 4. Stir the slurry before adding to prevent lumps.
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