Napa Cabbage in Chicken Broth and Water Spinach in Chinese Sauce Recipe Video
Ingredients
Chicken broth
Napa cabbage
Oyster sauce
Dried scallops
Garlic
Shiitake mushroom
Directions
Soak dried scallops over night in cold water (just enough to cover it; not too much water or you're losing all the flavor). Squeeze scallops to remove excess water before use for dish.
Soak dried shiitake mushroom, for an hour or two in cold water (or 20 mins in hot water, or one-and-a-half minute in cold water put into the microwave).
Cooking:
Preheat wok on high, remove leaves from cabbage, rough rinse (you can choose to cut the cabbage into smaller pieces, depending on how you would want to present them).
Add garlic to the wok, when it is turns golden, add cabbage pieces, give them a rough stir. (I added the leaves all in the same direction, and stirred them without disturbing that arrangement; purpose is for ease of removal and beauty in presentation afterwards.)
Pour in chicken broth, add rehydrated scallops and shiitake mushrooms.
When broth is boiling, cover, and let simmer (turn flame from high to low or medium low), from anywhere between 10-30 minutes, depending on how soft you want your cabbage.
Serve with some broth in a deep enough dish, finish with oyster sauce laced lightly on the surface of the vegetable. The dried scallops and mushrooms are meant to be eaten.
This video is a creation of cookingwithsteven. You can visit cookingwithsteven for complete recipes, and more videos.
Soak dried shiitake mushroom, for an hour or two in cold water (or 20 mins in hot water, or one-and-a-half minute in cold water put into the microwave).
Cooking:
Preheat wok on high, remove leaves from cabbage, rough rinse (you can choose to cut the cabbage into smaller pieces, depending on how you would want to present them).
Add garlic to the wok, when it is turns golden, add cabbage pieces, give them a rough stir. (I added the leaves all in the same direction, and stirred them without disturbing that arrangement; purpose is for ease of removal and beauty in presentation afterwards.)
Pour in chicken broth, add rehydrated scallops and shiitake mushrooms.
When broth is boiling, cover, and let simmer (turn flame from high to low or medium low), from anywhere between 10-30 minutes, depending on how soft you want your cabbage.
Serve with some broth in a deep enough dish, finish with oyster sauce laced lightly on the surface of the vegetable. The dried scallops and mushrooms are meant to be eaten.
This video is a creation of cookingwithsteven. You can visit cookingwithsteven for complete recipes, and more videos.
Editors Review
Authentic Asian dishes. Watch this video to prepare cabbage in chicken broth and spinach with a fine Chinese sauce. Both these dishes can be an excellent side dish with any meat or just with warm rice. Loaded with roughage, they provide the right amount of nutrition in the diet.Chef
