Dou­ble-boiled Clear Broth with Bam­boo Pith, Black Mush­room and Bras­sica

There is noth­ing bet­ter than a hot, sooth­ing broth to help you wind down after a long day. Recipe by Tony Wan Chung-yiu, Chi­nese chef at Golden Leaf, Con­rad Hong Kong.

Crave - - FEATURE -

Serves 1 In­gre­di­ents

2 heads Chi­nese cab­bage (bras­sica)

1 black mush­room

2pcs bam­boo piths

1 slice of Chi­nese dry-cured ham

350ml clear chicken broth

Salt, to taste

Prep & cook time

2 hours; 1.5 hours

1 Pre­pare the in­gre­di­ents

Thor­oughly clean the black mush­room and re­move the stem. Then soak the mush­room and bam­boo piths in cold wa­ter un­til soft­ened. Cut the Chi­nese cab­bage into seg­ments with­out re­mov­ing the stem. Blanch Chi­nese cab­bage in boil­ing wa­ter for a minute, then dry and set aside.

2 Make the soup

Bring the chicken broth to the boil. Place the broth and all the in­gre­di­ents into a dou­ble-boil­ing jar and cover with the lid. Cre­ate a wa­ter bath by boil­ing wa­ter in a pot or wok, add the dou­ble-boil­ing jar and stew for an hour on low heat.

3 Serve

Re­move jar from the wa­ter bath. Sea­son the soup with salt and serve.

Newspapers in English

Newspapers from China

© PressReader. All rights reserved.