📝 I. Ingredient List
The main ingredients required to make this dish are:
| Ingredient | Quantity |
|---|---|
| 🥬 Baby Cabbage | 1 head (about 300g) |
| 🥚 Preserved Egg (Pidan) | 1 |
| 🥚 Salted Duck Egg | 1 |
| 🧅 Garlic Cloves | 2-3 cloves (sliced) |
| 🧂 Broth | 500 ml (chicken or pork bone broth; or water + 1 concentrated soup stock cube) |
| 🫑 Green/Red Pepper Shreds | A few (for garnish, optional) |
| 🥓 Ham Dices | A few (optional) |
👩🍳 II. Instructions
- Prepare ingredients:
- •Wash the baby cabbage. Cut it in half lengthwise, then quarter or sixth it. Set aside.
- •Shell the preserved egg and salted duck egg, then cut them into small dices or chunks.
- •Slice the garlic cloves. If using, dice the ham and shred the green/red peppers. Set aside.
- Blanch the baby cabbage: Bring water to a boil in a pot. Add the baby cabbage and blanch briefly. Remove and drain well. This step helps remove any slight astringency and maintains its crisp texture.
- Sauté aromatics: Heat 1 tablespoon of cooking oil in a pot or wok over medium heat. Add the garlic slices and sauté until fragrant and golden brown. Then add the preserved egg dices, salted duck egg dices, and ham dices (if using). Sauté over low heat until fragrant.
- Simmer the broth:
- •Pour 500 ml of broth into the pot (or water with 1 chicken flavor concentrated soup stock cube). Bring to a boil over high heat.
- •Add a few green/red pepper shreds if desired.
- •Let the broth boil for about 2-3 minutes to allow the flavors of the various ingredients to fully integrate into the soup.
- Braise the baby cabbage:
- •Gently add the blanched baby cabbage into the pot, submerging it in the broth.
- •Reduce heat to medium and simmer for about 3-5 minutes, or until the cabbage becomes tender and absorbs the flavor. Avoid overcooking to prevent it from becoming too soft.
- Plate and serve:
- •Carefully remove the cooked baby cabbage with chopsticks or tongs and arrange it on a serving plate.
- •Bring the broth and ingredients in the pot to a boil again. If desired, thicken the sauce slightly by drizzling in a little water starch slurry.
- •Finally, pour the hot broth along with the ingredients evenly over the arranged baby cabbage.
🧂 III. Seasoning Ratio and Nutritional Information
The saltiness of this dish comes mainly from the salted duck egg and broth (or soup stock cube). Please adjust according to the actual ingredients used to determine if additional salt is needed.
| Seasoning | Suggested Amount | Note |
|---|---|---|
| Cooking Oil | About 15g (1 tbsp) | For sautéing |
| Salt | To taste | Broth and salted egg already provide salt |
| White Pepper Powder | A little | Optional, for enhancing umami |
