Braised Chinese Cabbage
Braised Chinese Cabbage, a chicken recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Braised Chinese Cabbage
Ingredients
- 2 lb Napa (or celery) cabbage
- 1 ts Salt
- 8 Chinese “jyo” mushrooms
- 1 tb Dried shrimp
- 1/4 c Sichuan preserved mustard
- Greens 1 tb Peanut oil
- 1 c Chicken stock
- 1/4 ts Salt
- 1 tb Sherry
- 1/2 ts Sugar
- 1 ts Thin soy sauce
- Cornstarch paste 1 tb Rendered chicken fat
Method
- Preparation: Wash & soak Chinese mushrooms & dried shrimp in warm water for 1 hour until soft.
- Mince shrimp.
- Remove hard stem from mushrooms.
- Wash & thinly slice mustard green.
- Separate cabbage leaves; blanch in salted boiling water for 30 seconds; drain; slice into 2″ sections.
- In a bowl, combine stock, salt, sherry, sugar & soy sauce; reserve.
- Render chicken fat in small saucepan at medium heat; discard pieces of fat; keep oil hot.
- Braising: Heat peanut oil in wok until hot but not smoking.
- Stir-fry mushrooms, shrimp & mustard green for 15 seconds.
- Add cabbage; stir-fry for 1 minute.
- Add stock mixture; bring to boil.
- Reduce heat, cover wok, & simmer for 10 minutes, reducing liquid by half; add more stock if needed.
- Turn up heat; add enough cornstarch paste to make light sauce.
- Swirl in hot chicken oil.
- Serve.
- Note: Cabbage leaves should become transparent, but avoid overcooking; they should be soft but not wilted.
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