Chinese Cabbage Soup Sallye Recipes

Steps:

• Bring stock to a boil in a pot over high heat. Add sliced cabbage and slices of ginger; bring back up to a boil. Reduce heat to medium-low and simmer until flavors blend, about 20 minutes.

Steps:

• In a small pan, bring 2 cups of water and the mushrooms to a boil. Remove from heat and soak for 15-20 minutes until softened. Strain the soaking liquid into a 2 quart pot and set the shiitake mushrooms aside.
• Add the remaining 4 cups water, scallions, carrots, radish, and ginger to the soaking liquid.
• Cover, bring to a simmer and cook gently for about 30 minutes. Strain and return the stock to the soup pot.
• While the stock is simmering, heat oil in a heavy skillet(or wok) and add the onions. Cook on medium heat for 15 minutes, stirring frequently, until the onions are browned well(don't burn!). Add the garlic and saute for 3 minutes.
• Mix in ginger, cabbage, and carrots. Cook, stir often until cabbage is limp and crisp tender, about 10 minutes. Add the veggies to the strained stock and stir in the chili paste and soy sauce.
• Remove and discard the shiitake stems. Thinly slice the caps, add them to the soup, and reheat until just boiling.
• Ladle the soup into bowls. Top with the hijiki seaweed or scallions, or both. Enjoy!

Steps:

• Place heavy skillet or wok over medium high heat.
• When skillet is hot, add chicken breast and 1 cup of chicken broth. Cook for about 8 minutes until chicken is done, adding more stock if needed.
• While chicken is cooking, shred cabbage and set aside. Slice green onions thinly and set aside
• When chicken is done, remove from skillet and place on cutting board.
• Add remaining chicken broth, soy sauce, salt and pepper to the pan and turn heat down to medium. Stir with wooden spoon to blend all the ingredients.
• Dice the chicken into bite sized pieces. Once the broth is boiling, add chicken back into the pan.
• Cook, stirring once or twice for about 2-3 minutes just until cabbage is crisp-tender. DO NOT OVERCOOK.
• Stir in the sliced green onions just before serving.

Steps:

• In a small skillet, saute the cabbage, celery and onion in oil for 4-5 minutes or until crisp-tender. Sprinkle with salt, pepper and soy sauce.