Kai Shui Bai Cai (Clear Broth with Cabbage)
This deceptively simple-looking dish is the pinnacle of Sichuan clear soup cuisine. The broth is intensely flavorful yet crystal clear, and the cabbage is tender and sweet.
Ingredients
11 items- Chinese cabbage heart 1 piece
- Old hen (stewing chicken) half (about 500g)
- Pork bones 200g
- Jinhua ham 50g
- Dried scallops (conpoy) 20g
- Chicken breast 100g
- Ginger 1 piece
- Spring onion 1 stalk
- Cooking wine 2 tbsp
- Salt to taste
- White pepper a pinch
Nutrition
Steps （8 steps）
Combine chicken, pork bones, ham, and dried scallops in a pot with cold water, add ginger, spring onion, and wine. Bring to a boil over high heat, skim off foam, then rinse under warm water.
Return the blanched ingredients to the clean pot, add about 3 liters of water. Bring to a boil, then reduce to low heat and simmer covered for 2 hours until the broth turns milky white and aromatic.
Strain the broth through a fine-mesh sieve, discard solids, and skim off surface fat. Mince the chicken breast and mix with a little water to form a paste.
Reheat the broth to a gentle simmer (about 90°C). Add half the chicken paste, stir in one direction until it coagulates, then remove. Repeat with remaining paste to clarify the broth completely.
Wash the cabbage heart, cut into 8 cm sections, and score the root with a cross. Blanch in boiling water with salt and oil for 1 minute, then plunge into cold water and drain.
Place the cabbage in a bowl, pour in the clear broth to just submerge. Steam over high heat for 10 minutes to allow the cabbage to absorb the broth.
Remove the bowl, pour the broth back into a pot, season with salt and white pepper. Bring back to a boil and pour over the cabbage again. Garnish with soaked goji berries if desired.
Transfer to a serving bowl and serve at once. Savor the rich yet clear broth and tender, sweet cabbage.
Tips
Keep the broth at a gentle simmer during clarification. The chicken paste must be very fine to effectively absorb impurities. Strain thoroughly to achieve a crystal-clear broth.
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