Asian Soups Recipes - Broth with Stuffed Cabbage Leaves Recipe

  
 

Soups Recipes - Broth with Stuffed Cabbage Leaves Recipe

Ingredients

  • 10 Chinese leaves (Chinese cabbage) halved, main ribs removed

  • 4 spring onions (scallions), green tops left whole, white part finely chopped

  • 5-6 dried cloud ear (wood ear) mushrooms, soaked in hot water for 15 minutes

  • 1 15g/4oz minced (ground) pork

  • 1 15g/4oz prawns (shrimp), shelled, deveined and chopped

  • 1 fresh chili, seeded and chopped

  • 30ml/2 tbsp fish sauce

  • 15ml/1 tbsp soy sauce

  • 4cml/1 1/2in fresh root ginger, peeled and very finely sliced

  • chopped fresh coriander (cilantro), to garnish

For the stock:

  • 1 meaty chicken carcass

  • 2 onions, peeled and quartered

  • 4 garlic cloves, crushed

  • 4cml/1 1/2 in fresh root ginger, chopped

  • 30ml/2 tbsp fish sauce

  • 30ml/2 tbsp soy sauce

  • 6 black peppercorns

  • a few sprigs of fresh thyme

  • sea salt

Serves 4

Method:

  1. To make the chicken stock, put the chicken carcass into a deep pan with all the other stock ingredients except the salt. Add 2 liters/8 cups of water. Bring to the boil. Skim, then cover and simmer for 1 1/2-2 hours.

  2. Remove the lid and simmer for 30 minutes more. Skim, season, then strain. Measure 1.5 liters/6 cups into a clean pan.

  3. Blanch the cabbage leaves in boiling water for 2 minutes, lift out and refresh under cold water. Blanch the spring onion tops and refresh. Tear each piece into 5 strips.

  4. Drain the cloud ears, squeeze dry, trim, chop and mix with the pork, prawns, spring onion whites, chili, fish sauce and soy sauce.

  5. Divide the mixture among the cabbage leaves, fold in the bottom edges and sides, roll up and tie with the spring onion green.

  6. Heat the stock, stir in the ginger and add the cabbage bundles. Cook very gently for 20 minutes. Garnish with coriander.

Note: The Chinese have a tradition of cooking dumplings or stuffed vegetables in a clear broth.