Baby Cabbage in Supreme Broth
上汤娃娃菜
Delicate baby cabbage simmered in rich, flavorful broth made with preserved eggs, ham, and duck eggs. An elegant Cantonese dish where tender vegetables shine in luxurious, umami-packed supreme broth.
Servings
2-3 people
Prep Time
10 minutes
Cook Time
10 minutes
Spice Level
Not Spicy
Ingredients
Instructions
Cut baby bok choy (cut vertically into strips), cut salted duck egg, preserved egg, ham sausage (cut into small cubes), boil a pot of water until boiling.
Cold pan with cold oil, stir-fry salted duck egg, preserved egg, ham sausage on low heat until fragrant, big bubbles appear.
About 3 minutes of stir-frying.
Pour in boiling water, turn to high heat, maintain boiling for 3 minutes.
Not too much, estimate enough to cover the baby bok choy.
Add baby bok choy, cook for 3 minutes.
Add salt, white pepper, chicken bouillon for seasoning.