Best Chinese Cabbage With Chicken Soup Recipes
CHINESE CABBAGE AND CHICKEN SOUP
Please resist any temptation to add more ingredients. This is a dish in which the whole is vastly greater than the sum of the parts.
Provided by Its loose again
Categories Clear Soup
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Pour boiling water over chicken and in cavity.
- Place chicken, breast side up in a large Chinese clay pot or Dutch oven.
- Add water to cover.
- Bring to a boil, reduce heat, and cook slowly for 40 minutes.
- Meanwhile, cut the cabbage in half vertically. Cut each half into 3 pieces.
- Remove chicken, add cabbage, and return chicken to the pot, breast side down. Bring to a boil, reduce heat, and cook for 20 minutes.
- Move chicken and cabbage to a platter.
- Add salt and wine to the broth.
- When cool enough to handle, pick meat from the carcass and add to the broth, discarding skin and bones. Add reserved cabbage, reheat, and serve.
Nutrition Facts : Calories 481, Fat 35.3, SaturatedFat 10.1, Cholesterol 162.6, Sodium 539, Protein 38.2
CHINESE CABBAGE AND GINGER SOUP
This warming and healing Cantonese soup is ready in no time by just boiling some Chinese leaf and fresh ginger in a pot of chicken stock.
Provided by Chamomile
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 35m
Yield 2
Number Of Ingredients 3
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.
Nutrition Facts : Calories 160.9 calories, Carbohydrate 26 g, Cholesterol 4.5 mg, Fat 4.9 g, Fiber 7.6 g, Protein 10.8 g, SaturatedFat 1.5 g, Sodium 4141.4 mg, Sugar 11.6 g
CHINESE CABBAGE WITH CHICKEN SOUP RECIPE - (4.5/5)
Provided by [email protected]
Number Of Ingredients 11
Steps:
- Heat oil in large kettle and sauté chicken about 5 minutes. Remove chicken. Sauté onions, celery, cabbage and garlic about 2 minutes (I started with this step since I was using precooked chicken). Add seasonings and broth. Return chicken to soup and simmer until done. Add spinach and mushrooms and simmer for 2 minutes more. My notes: I sautéed my veggies in broth. I simmered for a much longer amount of time since I was quadrupling the batch. Very healthy & tasty soup!
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