Slow-Cooked Cabbage in Chicken Consommé and Sun-Dried Scallop

Preparation info
  • Serves


    • Difficulty


Appears in
New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

This simple dish exalts the humble cabbage. The cabbage’s mild sweetness is accentuated by a simple but flavourful chicken consommé. Unfortunately, many Chinese chefs use instant chicken powder thickened with starch for speed and effiency. No amount of MSG can imitate the natural roundness and flavour of a stock that is made by double-boiling a free range chicken and stewing hen, and finished off with sun-dried scallops for a sweet, briny intensity.