Double Boiled Cabbage Soup

炖泡菜汤

You will be surprised how easy it is to prepare this flavourful soup with only 3 ingredients - cabbage, dried scallops and chicken stock.

Ingredients (serves 4 pax)

3/4 cabbage (buy Cameron Highlands or Japanese cabbage which are sweeter. They are round in shape and slightly flattish.)

3 to 4 pieces of dried scallops (rehydrated)

Chicken stock (click here on how to make this stock)

Method

1. Quarter the cabbage and slice off the core. Wash each quarter of cabbage under running tap water. Do not separate or tear the cabbage leaves. Place the cleaned cabbage in a deep ceramic bowl (I use a 8.5" ramekin bowl).

2. Place the scallops including the water used for soaking the scallops into the ceramic bowl.

3. Fill the ceramic bowl with chicken stock until 80% full. No need for the stock to completely cover the cabbage. Cover the ceramic bowl.

4. Put the ceramic bowl in a big pot/wok filled with water. Cover the big pot/wok. Bring the water in the big pot/wok to a boil over high heat. Turn to low heat and double boil for 1 hour. Make sure to check the water level in the big pot/wok throughout the double boiling process. Add water when it runs low. 

5. Add a dash of salt to the soup and serve hot.