Baby Cabbage in Superior Broth
Golden broth infuses sweet baby cabbage, complemented by the savory richness of preserved egg and ham. This dish is simple yet elegant, a beloved favorite at family gatherings.
Ingredients
11 items- Baby cabbage 300 g
- Preserved egg (century egg) 1-2 pieces
- Ham (or luncheon meat) 30 g
- Garlic 2 cloves
- Broth (or water) 500 ml
- Salt ½ tsp
- White pepper powder ¼ tsp
- Cornstarch 1 tbsp
- Cooking oil 1 tbsp
- Scallions and goji berries some
- Sesame oil a few drops
Nutrition
Steps （6 steps）
Trim the root end from 300 g baby cabbage (about 2 heads), separate the leaves and soak in water for 5 minutes, then drain well to remove any dirt. Cut the leaves into 5 cm wide sections; for thicker stems, slice them diagonally to about 0.3 cm thickness so they cook evenly. Shell preserved eggs and cut into 0.5 cm dice using thread to avoid sticking. Dice ham to similar size. Slice 2 garlic cloves thinly. Set aside.
Heat a wok or pan over high heat until just smoking, add 1 tbsp oil and swirl to coat. Reduce heat to medium. When oil reaches 150°C (shimmering), add garlic slices and stir-fry about 15 seconds until edges turn golden and fragrant. Add diced preserved egg and ham, continue stir-frying over medium heat for 1 minute until the preserved egg develops a slightly browned surface and the ham releases a roasted aroma.
Keeping the heat at medium, slowly pour in 500 ml broth (or water with 1 tsp chicken bouillon). Optionally, add half a bouillon cube for extra flavor. Use a spatula to scrape any browned bits from the bottom into the liquid, then bring to a full rolling boil over high heat. Stir to combine, at which point the rich aroma of preserved egg and ham should be apparent.
Once boiling, add all the baby cabbage pieces, pressing them gently with a spatula to submerge. Cover the wok, reduce heat to medium, and braise for 3-4 minutes, opening once to stir gently for even cooking. The cabbage is done when the stems become translucent and a skewer can easily pierce the thickest part without resistance.
Remove lid, taste the broth and season with ½ tsp salt, ¼ tsp white pepper, and a pinch of sugar (about 1 g) if desired. Turn heat to high. Re-stir the cornstarch slurry (1 tbsp starch + 2 tbsp water), then slowly drizzle into the wok while stirring constantly. Cook for about 30 seconds until the sauce thickens and becomes glossy, coating the back of a spoon.
Turn off the heat, add a few drops of sesame oil (optional) and gently toss. Transfer the entire dish to a deep plate, arranging the cabbage neatly and pouring the remaining sauce over top for a luscious finish. Garnish with chopped scallions and a few pre-soaked goji berries for color and a touch of sweetness. Serve immediately while hot and brothy.
Tips
1. Choose baby cabbage that are firm, tight-headed, about 150-200 g each for maximum tenderness. 2. Steam preserved eggs in the shell for 5 minutes before peeling and cutting; this firms the yolk and reduces ammonia smell. 3. If broth is unavailable, water with bouillon or chicken powder works fine. 4. Adjust the thickness of the sauce to preference; a light slurry helps the broth cling to the leaves. 5. Ham can be replaced with Chinese Jinhua ham or even salted duck egg white for a different flavor profile.
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