Cherry & Dennis Recipes
Baby Napa Cabbage in Superior Broth
上湯浸娃娃菜
Recipe overview
Baby Napa Cabbage in Superior Broth is prepared with practical home cookware and ingredients readily available in Hong Kong, with staged preparation and controlled heat preserving the dish's characteristic texture and flavour.
01
Ingredients
Main ingredients
- 500 g napa cabbage (prepare as directed)
- 25 g dried scallops (prepare as directed)
- 20 g Jinhua ham (prepare as directed)
Seasoning
- 10 g ginger (prepare as directed)
- 700 ml water (prepare as directed)
- 1 tbsp cooking oil (prepare as directed)
- to taste salt (add after tasting)
02
Tools
- knife
- cutting board
- mixing bowl
- small bowl
- measuring cup
- measuring spoons
- pot
- ladle
- wooden spoon
- serving plate
03
Steps
Step 1
Prepare the ingredients
Clean, drain and cut napa cabbage as specified in the ingredient list, then keep them separate.
Step 2
Prepare the ingredients
Clean, drain and cut dried scallops as specified in the ingredient list, then keep them separate.
Step 3
Prepare the ingredients
Clean, drain and cut Jinhua ham, ginger as specified in the ingredient list, then keep them separate.
Step 4
Measure the seasonings
Measure water, salt accurately into small bowls so nothing is missed during cooking.
Step 5
Preheat the cookware
Preheat the cookware over medium heat, add cooking oil, and wait for a light shimmer without smoking.
Step 6
Sauté the ingredients
Add ginger, Jinhua ham and cook over medium heat, stirring continuously, until fragrant and beginning to colour.
Step 7
Bring the base to a boil
Add water, dried scallops, bring to a full boil, then immediately reduce to medium-low heat and skim any foam.
Step 8
Simmer until cooked
Keep the broth at a gentle simmer for 8 minutes so the already-added scallops, Jinhua ham and ginger infuse and the scallops loosen into fibres.
Step 9
Add the main ingredients
Add napa cabbage and fold gently from the bottom so the heat and seasoning are distributed evenly.
Step 10
Simmer until cooked
With the napa cabbage already in the pot, continue simmering for 5 minutes until the stems are just tender and the leaves remain intact.
Step 11
Adjust the seasoning
Add salt, mix evenly, taste, and make only the adjustment that is needed.
Step 12
Rest and serve
Turn off the heat, rest napa cabbage, dried scallops, Jinhua ham for 2 minutes, then transfer to clean serving ware and serve at once.
Common mistakes
- Failing to measure and separate the ingredients first can disrupt the cooking sequence.
- Excessive heat or cooking time can damage the intended texture.
Tips
Arrange every ingredient in step order before cooking to keep the process smooth.
Taste at the end before adjusting saltiness to avoid over-seasoning.
