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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Prepare the cabbage. Wash and trim the ends of the baby cabbage. Cut each cabbage lengthwise into quarters or halves, depending on size.
2. Sauté aromatics. Heat oil in a wok or large pan over medium heat. Add minced garlic and stir-fry until fragrant.
3. Add broth and flavorings. Pour in chicken stock. Add rehydrated dried scallops and diced Jinhua ham. Bring to a boil.
4. Cook the cabbage. Add the prepared baby cabbage to the superior broth. Season with a pinch of salt and sugar.
5. 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.
6. Serve. Transfer the baby cabbage and broth to a serving dish and serve hot.

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