Chinese Cabbage Soup (Yeh Choy Tong)
This recipe comes from "Chinese Village Cookbook, A Practical Guide To Cantonese Country Cooking" 1975
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- 1 small
- head, chinese cabbage
- chunk ginger, the size of a quarter, crushed
- 1 Tbsp
- 1 qt
- chicken stock
1Wash and cut cabbage into 1-inch lengths
2Brown ginger in oil for 1 minute. Add cabbage and stock.
Cover. Bring to a boil and simmer for 5-6 minutes.
3Do Ahead Notes: Brown ginger, add cabbage and stock, but do not cook until 10 minutes before serving.